Trahanas Food
SIMPLE TRAHANA SOUP WITH LEMON AND OLIVE OIL
This is just about the simplest dish to make with trahana, yet I find it incredibly satisfying and refreshing. I like it both hot and cold; it is cooling on a hot summer day and comforting on a cool one (we were in the middle of a bad heat wave when I was testing this week's recipes). The soup is adapted from a recipe in Diane Kochilas's new cookbook: "Ikaria: Lessons on Food, Life, and Longevity From the Greek Island Where People Forget to Die." My favorite herb to use with the soup is fresh dill. If you want to add more ingredients, simmer vegetables of your choice in the broth, or add blanched or steamed vegetables to the soup when you serve it. Broccoli would be great, as would peas, beans, or sugar snap peas.
Provided by Martha Rose Shulman
Categories appetizer, main course
Time 25m
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a medium soup pot heat 2 tablespoons of olive oil over medium heat and add trahana. Stir until coated with oil, about 1 minute. Add water or stock and bring to a boil. Add salt and pepper to taste, reduce the heat and simmer, stirring often, until trahana is tender and nutty tasting and the broth slightly thickened, 15 to 20 minutes if using home-made bulgur trahana (if you use semolina or flour trahana the time will only be 8 to 12 minutes and the mixture will be more like a porridge).
- Remove from heat and stir in lemon juice. Spoon into bowls and top with a drizzle of olive oil and a tablespoon of crumbled feta. Garnish with plain yogurt if desired and chopped fresh herbs such as mint, parsley or dill.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 887 milligrams, Sugar 1 gram
TARHANA
Tarhana is a dough made from flour and fermented sheep's or goat's milk, used for a soup of the same name in southeastern Europe.
Provided by Hands Doing Things
Categories Main Course
Number Of Ingredients 9
Steps:
- In a Dutch oven, heat the olive oil or butter and sauté the onion over low to medium heat for a few minutes.
- While the onion cooks, pour the broth in a saucepan.
- Add the tarhanas into the pan and bring to the boil while stirring with a wooden spoon.
- Then lower the heat and continue to stir regularly for 10 minutes.
- Pour the contents of the pan (onion and oil) into the pan, add the butter, and stir gently for 2 minutes.
- Remove from the heat. It should look like a thick soup.
- At this point, stir in ¾ of the feta cheese (optional) and cook for 1 to 2 more minutes over low to medium heat.
- Turn off the heat, stir well and taste to adjust the salt, taking into account that the feta is very salty.
- Sprinkle each serving with remaining feta cheese.
Nutrition Facts : Calories 843 kcal, Carbohydrate 64 g, Protein 16 g, Fat 59 g, SaturatedFat 15 g, Cholesterol 53 mg, Sodium 3494 mg, Fiber 7 g, Sugar 8 g, UnsaturatedFat 41 g, ServingSize 1 serving
TRAHANAS SOUP - GREEK PASTA SOUP
Trahanas comes in 2 varieties - sweet or sour. The sweet version is a pasta made with milk while the sour version is made with yoghurt. From About.com. You can replace the vegetable stock with chicken stock. Make sure the stock is not salted as the feta cheese is quite salty.
Provided by Coasty
Categories Greek
Time 30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Add the pasta and stock to a pot and bring to a boil. As soon as it starts to boil, reduce heat and simmer for 17 minutes, stirring occasionally with a wooden spoon to prevent from sticking to the pot.
- While simmering, lightly fry the bread in butter to make croutons.
- Add the milk and crumbled cheese to the soup, and stir. Cook 3 minutes more and remove from heat. Allow to rest for 5 minutes.
Nutrition Facts : Calories 283.3, Fat 14.3, SaturatedFat 9.4, Cholesterol 52, Sodium 623.9, Carbohydrate 26.9, Fiber 1, Sugar 2.8, Protein 11.4
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