yield 8 servings
1 tablespoon olive oil
2 medium onions, diced
6 cloves of garlic (minced)
1 gallon chicken stock
1 recipe trahana, recipe (see below)
Heat a little olive oil in a pot and saute the onions and garlic.
Cook until onions are translucent.
Add into chicken broth and bring to a boil.
Add trahana and cook until tender.
Season with salt and pepper.
Serve with garlic toast.
Trahana
1 1/2 cups whole milk, warmed
1 1/2 cups yogurt
1 teaspoon lemon juice
1 1/4 pounds cracked bulgur wheat
1/4 cup all-purpose flour
1/4 cup semolina
13 eggs, slightly beaten
1/2 tablespoons gray salt**
freshly ground black pepper, to taste
**Gray salt is a raw, wet salt that can be found at gourmet shops.
To use gray salt, lay it out on a sheet pan and dry it out in a
350 degree oven and then grind it.
Combine in a large bowl, the milk, yogurt, and lemon. Cover it
and let stand overnight to sour. Next day, in large pot mix the
bulgur, flour, and semolina in a bowl and blend in the soured milk-yogurt
mixture and eggs. Bring to a boil. Reduce the heat and simmer for
10 minutes, stirring with a wooden spoon. Season with salt and pepper.
Let sit for 20 minutes. Place large spoonfuls of the mixture on
a baking sheet and place in an oven preheated to 150 degrees and
let dry for 8 hours. When dry, place in a food processor and pulse
to break into pebbles. Store in jars in a dry cool place. Use like
rice and pasta and in soups.
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