Back to the childhood soup! Trahana soup...

Ingredients (4 servings): 2 tablespoons of oil 4 cups of water 1 cup sour trahana salt to taste (*6 ounces feta cheese crumbled)

Trachanas or Trahana is a type of drainage, which in Turkey, Greece, the Balkans and the Middle East is added as a thickening to dishes, as well as a base for stuffing. Her birthplace is supposedly Greece, and originally it was to be called Trakton (Greek τρακτόν) - the first mentions come from the beginning of the era. It is made of wheat flour or finely broken groats and goat or buffalo milk, or yogurt - in Turkey, for example, ground groats or flour is used, and in Greece only porridge. The mass is kneaded, dried in the sun and crumbles. In Greece there are two types of this supplement: Xinos Trachanas, prepared with sour milk and Glykos Trachanas based on sweet milk. Trachanas can also be replaced by Bulgar. The analogous product is Egyptian Kishk and Iraqi Kushuk.

Instructions:

Boil the water in a medium-sized pot and then add the salt, the trahana and the oil. We stir it so the trahana doesn't stick to the bootom and then we reduce the heat to low and simmer for fifteen minutes. The trahana will absorb a lot of the water and will be soft. (*Add the feta and cook for an additional five minutes, stirring occasionally.) Remove from heat and let rest for five minutes. Serve with bread 🙂Also, some people add chicken broth to the boiling water in the beginning or just add the feta at the end, like me. It's up to you. The recipe is really easy and the soup is perfect for cold days.

Enjoy!Nikoletta, Greece