← Nouns Cooking · Greek

Ingredients

• 40 g butter (or 3 tbsp olive oil)
• 1 small onion, finely chopped (optional)
• 160 g sour trahana
• 500 ml vegetable stock, hot
• 400 ml whole milk, warm
• 120 g Feta, crumbled
• 1 tsp sweet paprika (optional)
• Black pepper

Method

1. Melt the butter in a saucepan over medium heat. If using the onion, cook it for 5 min until soft.
2. Stir in the trahana and toast it for 1 minute.
3. Pour in the hot stock and milk, stirring, and bring to a gentle simmer. Cook for 12–15 min, stirring often so it does not stick, until the grains are soft and the soup is thick and creamy.
4. Stir in most of the feta and cook for 1 minute more. Add a splash of hot water if it is thicker than you like.
5. Season with pepper (the feta brings the salt), ladle into bowls and top with the rest of the feta and a dusting of paprika.

Tips

• Trahana is made from wheat and soured milk or yogurt, so it contains gluten and dairy.
• For a heartier bowl, simmer it in chicken broth and add shredded chicken.

Sources

Written in our own words after cross-checking these recipes:

Real Greek Recipes Diane Kochilas