Post by goodcookin on Dec 18, 2008 12:21:20 GMT -5
Greek Chicken Soup With Trahana (Homemade Dried Pasta)
1 tablespoon olive oil
2 medium onions, small diced
6 garlic cloves, minced
1 gallon chicken stock
Trahana:
1 1/2 cups whole milk, warmed
1 1/2 cups yogurt
1 teaspoon lemon juice
1 1/4 pounds cracked bulgur wheat
1/4 cup all-purpose flour
1/4 cup semolina
13 eggs, slightly beaten
1/2 tablespoon gray salt
freshly ground black pepper to taste
Heat a little olive oil in a pot and saute the onions and garlic. Cook until onions are translucent. Add into chicken broth and bring to a boil. Add trahana and cook until tender. Season with salt and pepper. Serve with garlic toast.
Trahana: Combine in a large bowl, the milk, yogurt, and lemon. Cover it and let stand overnight to sour.
Next day, in large pot mix the bulgur, flour, and semolina in a bowl and blend in the soured milk-yogurt mixture and eggs. Bring to a boil. Reduce the heat and simmer for 10 minutes, stirring with a wooden spoon. Season with salt and pepper. Let sit for 20 minutes.
Place large spoonfuls of the mixture on a baking sheet and place in an oven preheated to 150 degrees and let dry for 8 hours. When dry, place in a food processor and pulse to break into pebbles. Store in jars in a dry cool place. Use like rice and pasta and in soups.
Yields 8 servings.
1 tablespoon olive oil
2 medium onions, small diced
6 garlic cloves, minced
1 gallon chicken stock
Trahana:
1 1/2 cups whole milk, warmed
1 1/2 cups yogurt
1 teaspoon lemon juice
1 1/4 pounds cracked bulgur wheat
1/4 cup all-purpose flour
1/4 cup semolina
13 eggs, slightly beaten
1/2 tablespoon gray salt
freshly ground black pepper to taste
Heat a little olive oil in a pot and saute the onions and garlic. Cook until onions are translucent. Add into chicken broth and bring to a boil. Add trahana and cook until tender. Season with salt and pepper. Serve with garlic toast.
Trahana: Combine in a large bowl, the milk, yogurt, and lemon. Cover it and let stand overnight to sour.
Next day, in large pot mix the bulgur, flour, and semolina in a bowl and blend in the soured milk-yogurt mixture and eggs. Bring to a boil. Reduce the heat and simmer for 10 minutes, stirring with a wooden spoon. Season with salt and pepper. Let sit for 20 minutes.
Place large spoonfuls of the mixture on a baking sheet and place in an oven preheated to 150 degrees and let dry for 8 hours. When dry, place in a food processor and pulse to break into pebbles. Store in jars in a dry cool place. Use like rice and pasta and in soups.
Yields 8 servings.