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Cypriot trahana soup is a simple, warming bowl made by simmering dried trahana granules in water until they soften and the broth thickens into something close to a savory porridge. The taste is tangy from the fermented wheat and yogurt, then salty and rich once the halloumi melts on top.
This is a good soup for a cold night when you don’t have much in the fridge. Trahana keeps for months once it’s dried, so it’s the kind of thing you can stash in the pantry and forget about until you need it.
I keep this version close to how it’s made in Cypriot homes: onion cooked soft in olive oil, water added and brought to a boil, then trahana whisked in slowly so it doesn’t clump. Grated halloumi and chopped mint go on top right before serving.
Don’t worry if the soup looks thin when it first comes together. It keeps thickening as it simmers, and again once it sits, so keep a little hot water nearby to loosen it before you ladle it out.
Why You’ll Love This Recipe
- Uses one pantry staple you can keep on hand for months
- Ready in about 30 minutes on one stovetop pot
- Tangy broth balanced out by salty melted halloumi
- Simple enough for a weeknight, filling enough for dinner
Ingredient Notes
- Trahana: Look for dried sour trahana in Greek or Cypriot grocery stores. It’s made from cracked wheat fermented with yogurt or sour milk, and it keeps for months in a sealed jar.
- Halloumi: Halloumi is salty and squeaky. Taste your soup before adding extra salt, since the cheese does a lot of the seasoning work once it melts on top.
- Onion: A small onion cooked soft in oil gives the broth a little sweetness under the tang of the trahana. You can leave it out if you want a plainer, more traditional bowl.
- Mint: Fresh mint adds a cool, sharp note against the rich broth. Dried mint works too, use about 1 teaspoon instead of a fresh handful.
- Butter: Butter is optional but rounds out the tang of the trahana with a little richness. Skip it if you want a lighter, dairy-lighter soup base.
Cypriot Trahana Soup with Halloumi and Fresh Mint
Ingredients
Method
- Heat the olive oil in a 3-quart / 2.8 L saucepan over medium heat. Add the chopped onion and cook for 4 to 5 minutes, until soft and translucent.
- Pour in the water and raise the heat to bring it to a boil.
- Lower the heat so the water simmers gently. Sprinkle in the trahana a small handful at a time, whisking constantly so it doesn't clump.
- Once all the trahana is in, switch to a wooden spoon and simmer, stirring often, for 12 to 15 minutes, until the soup thickens and coats the back of the spoon like a thin porridge.
- Season with the salt and pepper, then taste, keeping in mind the halloumi on top will add more salt.
- Stir in the butter, if using, until melted and glossy.
- Ladle the soup into bowls and top each with grated halloumi and chopped mint.
- Serve right away with lemon wedges and crusty bread on the side, since the soup keeps thickening as it sits.
Notes
- Add trahana gradually to avoid lumps forming in the broth.
- Taste before salting, halloumi and trahana are both salty.
- Soup thickens more as it cools, thin with hot water.
- Use a fine grater for halloumi so it melts faster.
Tips for Success
- Whisk trahana in slowly, one handful at a time, so it doesn’t clump into hard lumps.
- Stir often during the first 10 minutes, since trahana sinks and can scorch on the bottom of the pot.
- Taste before adding salt, since halloumi and dried trahana are both salty on their own.
- Grate halloumi instead of cubing it, so it melts into the hot soup faster.
- Thin the soup with a splash of hot water if it turns too thick after resting.
Variations
- Swap water for chicken broth for a deeper, more savory soup base without changing the method.
- Stir a spoonful of tomato paste in with the onion for a version with a light tomato tint.
- Top each bowl with a poached egg instead of halloumi for a heartier breakfast-style bowl.
Storage and Reheating
Cypriot trahana soup keeps well in the fridge for 3 to 4 days in an airtight container. It thickens a lot as it sits, so don’t worry if it looks more like porridge than soup by day two.
Reheat it on the stove over low heat, adding a splash of water or broth to loosen it back up, and stir often for about 5 minutes until it’s hot through. A microwave works too, in 1-minute bursts, stirring between each one.
You can freeze the soup base (without halloumi) for up to 2 months. Thaw it in the fridge overnight, reheat as above, and stir in freshly grated halloumi once it’s hot, since frozen and thawed halloumi turns rubbery.
Serving Suggestions
Serve trahana soup hot, with a squeeze of lemon and crusty village bread on the side for soaking up the broth. A drizzle of good olive oil over the top adds a little shine and extra flavor.
A simple Cypriot village salad with halloumi on the side gives the meal some crunch and acidity against the thick, tangy soup. Olives and a few crispy halloumi fries work well too, if you want to lean into the cheese.
For a heartier bowl, top it with a poached egg instead of, or alongside, the halloumi. It turns the soup into something closer to a full breakfast or light dinner.
FAQ
Why is my trahana soup lumpy?
Lumps happen when you dump all the trahana in at once instead of adding it gradually. Sprinkle it into the simmering water a little at a time, whisking as you go, and keep stirring for the first few minutes so the granules dissolve evenly instead of clumping together at the bottom of the pot.
Can I use sweet trahana instead of sour trahana for this soup?
You can, but the soup will taste milder and less tangy since sweet trahana is made with fresh milk instead of fermented yogurt. Sour trahana is the traditional choice for this soup, so if you use sweet trahana, add a squeeze of lemon at the end to bring back some of that tang.
Can I freeze Cypriot trahana soup?
You can freeze the soup base for up to 2 months, but leave out the halloumi until you reheat it. Cool the soup completely, freeze it in an airtight container, then thaw in the fridge overnight and warm gently on the stove, stirring in fresh grated halloumi once it’s hot.
What pairs well with trahana soup besides halloumi?
Crusty village bread and a squeeze of lemon are the classic pairing, since the bread soaks up the thick broth well. A simple cucumber and tomato salad on the side also works, since its crunch and acidity balance the soft, porridge-like texture of the soup.
Is Cypriot trahana soup gluten free?
No, this soup is not gluten free, since trahana is made from cracked wheat that’s dried with yogurt or milk. If you need a gluten-free version, you’d have to swap in a gluten-free grain like cracked rice, though the flavor and texture won’t match traditional trahana.
What’s the difference between Cypriot trahana and Greek trahana?
Cypriot trahana is usually coarser and made mostly with sour milk or yogurt, while Greek trahana comes in both sweet and sour versions and is sometimes ground finer. Cypriot cooks also tend to serve it plainer, finished with halloumi, while Greek versions may add more vegetables to the broth.