Chicken Soup With Trahana (Homemade Dried Pasta)

Recipe Ingredients

1 tablespoon	15ml	Olive oil
2 tablespoons	30ml	Onions - small diced (medium)
6		Garlic cloves - minced
1		Chicken stock
		Trahana
1 1/2 cups	355ml	Whole milk - warmed
1 1/2 cups	355ml	Yogurt
1 teaspoon	5ml	Lemon juice
1 1/4 lbs	567g / 20oz	Cracked bulgur wheat
1/4 cup	15g / 0.5oz	All-purpose flour
1/4 cup	59ml	Semolina
13		Eggs - slightly beaten
1/2 tablespoon	7.5ml	Gray salt*
		Freshly-ground black pepper - to taste

Recipe Instructions

* Note: Gray salt is a raw, wet salt that can be found at gourmet shops. To use gray salt, lay it out on a sheet pan and dry it out in a 350 degree oven and then grind it.

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.

This recipe yields 8 servings.

Source:
MELTING POT with Cat Cora - (Show # MP-1B26) - from the TV FOOD NETWORK

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