Trachanas (Dried Bulgur in Yogurt)
|~ Trachanas is known as the National soup of Cyprus, quite nutritious, loved not only by Cypriots but tourist as well.
~ You can find Trachana in Greece and the Island as well, made a little deferent from the Cyprus Trachana.
~ In this recipe we will explain how to make Cypriot Trachana at home, have it in your cool room to enjoy it all year round and especially those cold days and nights of the long winter.
~ The main ingredients of Trachana are a mixture of crushed wheat (Bulgur) and yogurt.
~ Trahana is made by mixing boiled fermented milk with cracked wheat.
~ The milk is fermented with the addition of a glass of lemon, Cyprus yogurt and salt on a 50 liter aluminum can of milk.
~ The milk sits for 5 days at room
temperature and them the above
mentioned process takes place for the final product.
~ You put as mush yogurt as you prefer it to have the sour taste.
~ You cook the two ingredients together until the mixture becomes a thick paste.
~ With a wide blade knife (or any other
utensil you prefer) cut in small pieces
(dip in cold water each piece) and place
in trays (each piece apart from the other).
~ Leave Trachana directly under the sun
for 4-5 days or until is dried.
~ After Trachanas is dried, place in glass
jars or plastic sealed bags and store in a
~ Dried and ready to cook Trachanas can
also be found in some Greek specialty
stores already made.
~ For the preparation of the soup you will
need the following:
~ 6 cups of chicken broth
~ 1/2 a kilo of dried Trachana
~ Lemon juice to taste
~ Salt and pepper to taste
~ As much diced Halloumi as you prefer (Cypriot made goat cheese)
|~ Soak the dried Trachana in cold water for about an hour.
~ Drain and place in the pan with the broth.
~ Cook for about an hour on low heat and stir regally so it would not stick on the bottom.
~ About five minutes before removing from the heat add the diced Halloumi if you have, salt, pepper and lemon to taste.
~ Serve hot.
~ Good luck and bon appétit.