Mia Kouppa Trahana And Feta Recipes

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MIA KOUPPA: TRAHANA AND FETA



Mia Kouppa: Trahana and feta image

Time 20m

Yield Servings: 4

Number Of Ingredients 4

6 cups water
1 tablespoon olive oil
1 cup sweet trahana
1/4 cup crumbled feta cheese, or to taste

Steps:

  • Coat the bottom of a medium sized saucepan with the olive oil. Add the water.Bring the water to a boil. When the water is at a rolling boil, add the trahana.Lower heat to medium and cook the trahana for approximately 10 - 15 minutes, stirring very regularly to prevent sticking.When the trahana is done, divide it into serving bowls and add crumbled feta to each bowl. Either leave it on top of the soup, or stir the feta into the soup. Enjoy.

SIMPLE TRAHANA SOUP WITH LEMON AND OLIVE OIL



Simple Trahana Soup With Lemon and Olive Oil image

This is just about the simplest dish to make with trahana, yet I find it incredibly satisfying and refreshing. I like it both hot and cold; it is cooling on a hot summer day and comforting on a cool one (we were in the middle of a bad heat wave when I was testing this week's recipes). The soup is adapted from a recipe in Diane Kochilas's new cookbook: "Ikaria: Lessons on Food, Life, and Longevity From the Greek Island Where People Forget to Die." My favorite herb to use with the soup is fresh dill. If you want to add more ingredients, simmer vegetables of your choice in the broth, or add blanched or steamed vegetables to the soup when you serve it. Broccoli would be great, as would peas, beans, or sugar snap peas.

Provided by Martha Rose Shulman

Categories     appetizer, main course

Time 25m

Yield Serves 6

Number Of Ingredients 8

3 tablespoons extra virgin olive oil
1 1/2 cups sour bulgur trahana
8 cups water, vegetable stock, or chicken stock
Salt and freshly ground pepper
3 tablespoons lemon juice, strained
6 tablespoons crumbled feta
Plain Greek yogurt for garnish (optional)
Chopped fresh herbs for garnish

Steps:

  • In a medium soup pot heat 2 tablespoons of olive oil over medium heat and add trahana. Stir until coated with oil, about 1 minute. Add water or stock and bring to a boil. Add salt and pepper to taste, reduce the heat and simmer, stirring often, until trahana is tender and nutty tasting and the broth slightly thickened, 15 to 20 minutes if using home-made bulgur trahana (if you use semolina or flour trahana the time will only be 8 to 12 minutes and the mixture will be more like a porridge).
  • Remove from heat and stir in lemon juice. Spoon into bowls and top with a drizzle of olive oil and a tablespoon of crumbled feta. Garnish with plain yogurt if desired and chopped fresh herbs such as mint, parsley or dill.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 887 milligrams, Sugar 1 gram

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