Trachanas soup - Sour milk & wheat soup
Trachanas soup a delicious soup made from crusched wheat and sour goat's milk. This soup can be eaten all year round of course, but thinking of the very hot summers in Cyprus, I would say here on the island it is a typical winter dish. Prepared with a home brewed chicken broth and served with pieces of boiled chicken and with or without thin slices of halloumi, I can absolute recommend it. Not to everybody's likings as the soup is quite sour, but do give it a try when you are visiting Cyprus maybe this year!
Some back ground information I found on the internet of how it was traditionally made:
A traditional Cyprus product using goat's milk which is prepared by pouring it into large earthenware containers or churns and leaving it to turn sour, then pouring it into a clean churn every day for about a week. On the last day, it is put on to boil with wheat and salt. Then it is allowed to set and cool, at which time it is shaped. It is usually made in the villages which breed stock. ref: www.katsouras.com
Mrs. Amalia always bought the trachanas she used at the market from a lady she knew there and she was sure this lady was clean and used good quality ingredients. Nowadays Trachanas is available almost at every supermarket, market and even at Grocers and Butchers. This year I made my Trachanas myself, not using milk that needed to become sour first, but goat's yoghurt and the result is amazing, very soft, smooth taste and not too sour.
For the Trachanas:
1 kg "konari" broken wheat
2 kg yoghurt, scoop the yoghurt into a large bowl and stir well and leave it outside of the fridge for a night or 2, it will become slightly more sour.
1 table spoon salt
For the soup:
200 gr trachanas
1 liter broth (home made or chicken cube)
1 very ripe tomato or
1 full teaspoon tomato paste
salt and pepper to taste
thin slices of halloumi