Chicken Soup With Trahana Homemade Dried Pasta Recipes

SPICY TRAHANA SOUP WITH FRESH SEAFOOD

Steps:

• Fill a large wide pot with wine to a depth of l inch (2.5 cm). Place the mussels in a steamer basket and place the basket in the pot. Cover, bring the wine to a simmer over medium-high heat, and steam until the mussels have opened, about 5 minutes. Discard any that haven't opened. Strain the cooking liquid through a fine-mesh sieve or coffee filter and set aside. Remove the mussels from their shells, keeping a few in the shell as a garnish.
• In a large skillet, heat 2 tablespoons of the olive oil over high heat. Add the shrimp and mussels, and sear until the shrimp turn bright pink. Remove from the heat and set aside.
• In a soup pot, heat the remaining 6 tablespoons (90 ml) olive oil over medium heat. Add the trahana, and stir to coat with the oil. Cook for 2 minutes. Stir in the garlic and red pepper flakes.
• Add 1 cup of wine and 1 cup of mussel steaming liquid or clam juice. As soon as it starts to evaporate, add 6 cups (1.4 L) water and the tomatoes and cook over medium heat until the soup starts to thicken and the trahana softens. Season to taste with salt and white pepper. Add the mussels, shrimp, and any juices that have collected in the bowl or skillet to the pot. Mix gently. Stir in the lemon juice, feta, and parsley, if using. Remove from the heat.
• Garnish the soup with steamed mussels in their shells and parsley and serve.

CHICKEN SOUP WITH PASTA

Steps:

• Heat olive oil in a large pot.
• Add onions, carrots and celery. Saute on medium heat for 3-5 minutes.
• Add garlic, stir for 30 seconds, just until fragrant.
• Add broth and bay leaves. Simmer for 20-30 minutes
• Add pasta. Simmer for 5 minutes..
• Add chicken. Simmer for 3-5 minutes until chicken is heated through and pasta is cooked.
• Add salt and pepper.
• Remove bay leaves, serve.

CHICKEN SOUP WITH TRAHANA (HOMEMADE DRIED PASTA)

Steps:

• 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.
• 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.