Trahana from Cyprus

Trahana Soup

When I was in Cyprus this year, I picked up some of my favorite soup makings; trahana.  In Cyprus, trahana is considered one of their national specialties.  Trahana is a fermented mixture of grain and sheep/goat yogurt/milk.  You can get sour trahana out here, usually at a Greek market, but the best is homemade in Cyprus by the shepherd's wife.   Thank you to Katarina, the shepherds wife and yaya Niki (grandma) for mine. 

Trahana:
12 cups of chicken stock
3 cups of trahana*, unsoaked
3 cups water
Juice of 2 lemons
Hallumi**, sliced in quarters
Salt/pepper

Directions:
Mix the trahana and the water in an airtight container.  Soak the trahana for at least 6 hours before you want to make the soup.  It is best soaked the entire night before; if you have the time.  While your trahana is soaking, you can make your stock.  Stock is best homemade if you have had a chicken lately but if not, a basic stock from the market is indeed all right to use.  Bring your stock to a boil and add the soaked trahana and all the juices.   Squeeze the juice of two lemons into the stock and let simmer for about 1 hour.  The last 5 minutes, add the sliced hallumi and turn off the heat.  Add salt/pepper to taste.  ENJOY! 

Serves 6-8

Tips:
*Trahana is best kept in a pillow case for dryness.  You can also keep a clove of garlic in it to keep out any pests.  It will last forever this way.

**Hallumi is a Cypriot cheese that is made from sheep's milk and will not melt.  You can buy it at any specialty Greek markets.