Don’t you think the best thing in the world is trying something completely new and loving it? I do! Especially if it is food. I had never heard of Trahanas before. When I first received the gorgeous packs of Dardouma Trahanas from Evita at Agora Products, I asked her what it was. She said it’s a soup widely consumed in Greece. A soup it may be, but I love it because it reminds me of eating Chinese rice porridge with condiments as a child. Funny how the simplest childhood dishes are the ones we love the most.

It’s comforting, delicious and super easy to make with a packet in your pantry. Trahanas is made with wheat flour or semolina mixed with milk or yoghurt and left to dry. It’s then crumbled into little pieces, ready to cook when needed. You can make Trahanas from scratch, and one day it might be fun to spend a day doing this. Kind of like making pasta from scratch. But these days, I don’t have the time.

I found this beautiful recipe on the New York Times and adjusted it for what I had on hand. Apparently, this is a very traditional way of making Trahanas.

Yield: 2 portions

Trahanas with Feta, Lemon and Parsley

Prep Time: 10 minutes

Cook Time: 25 minutes

Total Time: 35 minutes

A traditional Greek soup that is comforting and full of flavour.

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Ingredients

• 3/4 cup Trahana (with yoghurt)
• 1 tbsp extra virgin olive oil (EVOO) and more to garnish
• 4 cups of vegetable stock or water with a tbsp of vegetable stock paste (we make ours from scratch), stock cube or salt to taste
• Salt and pepper to taste
• 1 tbsp lemon juice
• 3 tbsp crumbled Feta and more to taste
• 2 tbsp freshly chopped parsley
• 1 tbsp Greek yoghurt

Instructions

1. Heat your EVOO on medium to low heat then add your Trahanas.
2. Lightly toast your Trahanas by stirring gently and coating with the EVOO. Watch that it doesn't burn.
3. Add your vegetable stock or water and flavourings then bring to a boil.
4. Lower the temperature then, stirring regularly, cook your Trahanas until it's soft and the soup is thickened. Mine took about 20-25 minutes.
5. When done, your Trahanas should be soft with no hardness at the center of the larger pieces.
6. Remove from heat and add lemon juice to taste (be careful as the Trahanas with yoghurt is already tangy so don't overdo the lemon).
7. Spoon the Trahanas into bowls and top with crumbled feta, parsley and Greek yoghurt. I like to drizzle a very good quality EVOO on the top as well.
8. Serve immediately.

Trahanas can be eaten morning, noon and night! I know I would love it at any time.

While the soup itself is delicious, it is also all about the toppings – fresh herbs, feta, Greek yoghurt and a very good EVOO. I’m sure you could try a myriad of other different toppings too – sauteed vegetables, chopped up tomato, whatever you think goes. I’m so glad I discovered this traditional soup from Greece.

Find Agora products at agoraproducts.com.sg as well as on Redmart/Lazada.

Note: I was not paid for this post but Agora Products gave me the Dardouma Family Trahanas Soup to try. This post may contain affiliate links which means we earn a commission if you purchase items through them.