Prep 10 min - cook 30 min - serves 4
Greek Trahana-Style Cracked Wheat Soup
Cracked wheat simmered in stock until it thickens on its own, finished with cheese and a great deal of pepper.
Before you cook
Trahana thickens far more than looks likely while cooking, and then keeps thickening off the heat. Cook it looser than you want to eat it.
The cheese goes in off the heat. In a boiling pot it strings rather than melting into the soup.
Method
Melt the butter and soften the onion without letting it take colour.
Add the grated tomato and cook until the liquid has mostly gone.
Stir the daliya through the base so every grain is coated in fat.
Pour in the hot stock steadily while stirring to prevent lumps forming.
Simmer for twenty minutes, stirring often as it thickens considerably.
Add more hot stock whenever it tightens past a pourable consistency.
Check the grain is tender rather than merely swollen before stopping.
Take the pot off the heat and let the bubbling subside completely.
Stir the crumbled cheese through so it melts into the residual heat.
Finish with a heavy grind of black pepper and serve immediately.
Comments
Loading comments…
Sign in to join the conversation.