Dinner · 30 min · greek

Trahanas Soup

A Greek dinner built around trahana and whole milk — on the table in 30 minutes.

✓ USDA-verified nutrition data

Ingredients

• 1.5 cups Trahana
• 2 cups Whole milk
• 4 cups Water
• 6 oz Feta
• 3 tbsp Unsalted butter
• 1 tbsp Tomato paste
• 1 tsp Black pepper
• 1 tsp Salt

Steps

1. Whisk the trahana into cold water first — adding the grainy pasta to cold liquid prevents the clumps that hot liquid causes.
2. Bring to a gentle simmer, stirring often, and cook 15 minutes until the grains swell and the soup thickens to a porridge-like body. Trahana is thirsty; add water by the cup if it gets too thick.
3. Stir in the milk and tomato paste and simmer 5 more minutes. The milk rounds the tang of the fermented grain; the tomato paste deepens the color.
4. Off the heat, crumble in the feta and swirl in the butter. The feta melts into salty pockets rather than dissolving — those pockets are the best bites.
5. Rest 5 minutes and serve with black pepper and bread. This is village comfort food: humble, tangy, and deeply warming.

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