Traditional Cyprus Trachanas Soup

A traditional Cyprus product using goat's milk which is prepared by pouring it into large earthenware containers or churns and leaving it to turn sour, then pouring it into a clean churn every day for about a week. On the last day, it is put on to boil with wheat and salt. Then it is allowed to set and cool, at which time it is shaped. It is usually made in the villages which breed stock.

Trahanas Soup Recipe

Servings: 4 -5
Preparation time: 5 minutes
Boiling time: 30 - 45 minutes

Ingredients:
1.5ltr stock (meat, chicken or vegetarian)
200g trahanas
Freshly ground pepper (optional)
½ teaspoon salt (Optional)
125g halloumi cheese cut in small cubes (Optional)

Directions:
Place the trahanas in a medium sized bowl and cover it with water. Let it soak for a few hours. It should soak up all the water. (To speed up the process you can cover it with hot water and when it is partially soft put it in a blender)
In a large saucepan bring the stock with the salt to the boil over a high heat, stirring all the time, then add the trahanas. Reduce the heat to medium low and cook for 30-45 minutes, stirring from time to time. Do not cover the saucepan as it might boil over. Add more water if you think the soup is too thick and cook for few minutes extra. Five minutes before you turn the heat off add the halloumi. Gently stir until you take the soup off of the cooker.
Serve hot with boiled chicken or on it's own.
This is the soup for all occasions for Greek-Cypriots. Trahanas is dried in the sun in the summer and is our favourite soup in the winter. Have it on a cold winter night, after a long day or when you are not feeling well or when you have a bad cold.