European
Greece - Pasta and Grains
Σούπα Τραχανάς με Φέτα (Trahanas Porridge / Soup)
Chef's Menu Description
Greece's ancient winter staple: fermented cracked wheat and sheep's milk trahanas pasta simmered into a velvety, comforting porridge soup with browned butter and feta.
Ingredients
- • 150g traditional Greek sour or sweet trahanas (ξινός ή γλυκός τραχανάς)
- • 800ml water or light chicken/vegetable broth
- • 30g butter, 2 tbsp Greek extra virgin olive oil
- • 1 ripe tomato, grated (optional for red trahanas)
- • 150g Greek feta cheese, crumbled, sea salt and freshly cracked black pepper
Preparation Steps
1
Phase 1
In a heavy saucepan, bring broth, olive oil, and grated tomato (if using) to a boil with a pinch of salt.
2
Phase 2
Rain in the trahanas while stirring continuously with a wooden spoon so it doesn't clump.
3
Phase 3
Reduce heat to medium-low and simmer gently for 15-18 minutes, stirring frequently, until the trahanas breaks down into a thick, velvety porridge soup.
4
Phase 4
Melt butter into the soup, fold in half the crumbled feta, and ladle into bowls. Top with remaining feta and black pepper. Serve warm with crusty bread.