Chicken Soup with Trahana – (Homemade Dried Pasta)
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.
- 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.