Trahana Soup with Halloumi
A hearty Cypriot soup made with tangy trahana, chicken stock, and springy chunks of salty halloumi — a simple, warming dish for a cold day.
Ingredients
- trahana180 g
- water for soaking250 ml
- chicken broth900 ml
- halloumi200 g
- ground black pepper1 to taste
- salt1 to taste
- boiled chicken meat for serving1 fillet
Instructions
Place the trahana in a bowl, cover with 250 ml cold water, and let soak for 2–3 hours, until the dry grains soften and absorb the water.
Transfer the trahana along with the soaking water into a pot, pour in 900 ml chicken stock, and bring to a boil, stirring constantly.
Reduce the heat to low and simmer the soup uncovered for 25–30 minutes, stirring often so the trahana doesn't stick to the bottom; add a little more water if the soup becomes too thick.
Cut the halloumi into small cubes, about 1 cm each.
Add the halloumi to the nearly finished soup, stir gently, and heat through for another 2–5 minutes, until the cheese is hot but not fully melted.
Season with ground black pepper, and add salt to taste only after tasting, since the trahana and halloumi may already be salty.
Serve the trahana soup hot; traditionally, it can be served alongside boiled chicken from the stock.
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