Greek cuisine · Soups & Stews

Soupa Trahana Glykia

Sweet trahanas made from milk-soaked wheat swollen into a thick porridge in broth, dissolved with feta and olive oil.

Ingredients · for 4 servings

• 200 g trahanas (sour wheat semolina)
• 1.2 l vegetable broth
• 1 onion
• 150 g feta
• 2 tbsp tomato paste
• 5 tbsp olive oil
• 1 tsp dried oregano
• salt, pepper

Instructions

1. Finely dice the onion and coarsely crumble the feta so it melts quickly later in the hot soup.
2. Heat 3 tbsp olive oil in a wide pot and sauté the onion over medium heat for 5 min until translucent, without browning it.
3. Stir in the tomato paste and sauté for 1 min, until it turns dark red and takes on the flavor of the oil.
4. Pour in the vegetable broth, bring to a boil and sprinkle in the trahanas while stirring constantly so no lumps form.
5. Let swell uncovered over low heat for 12–15 min, stirring up from the bottom every 2 min, until the soup falls thick as porridge from the spoon.
6. Stir in half the feta, season with oregano, salt and pepper and serve hot with the remaining feta and olive oil.