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Bowl of thick Cypriot trahana soup topped with melted grated halloumi and fresh mint, olive oil drizzled over the surface

Cypriot Trahana Soup with Halloumi and Fresh Mint

A tangy, thick Cypriot soup made from dried trahana granules, finished with melted halloumi and fresh mint.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Soup
Cuisine: Mediterranean
Calories: 249
Ingredients Method Notes

Ingredients
  

For the soup
  • 1 onion small; finely chopped
  • 2 tbsp olive oil
  • 1.5 l water / 6 cups
  • 200 g dried sour trahana / 7 oz
  • 1/4 tsp salt plus more to taste
  • 1/4 tsp black pepper
  • 1 tbsp butter optional
For serving
  • 150 g halloumi grated
  • fresh mint leaves small handful; chopped
  • 4 lemon wedges

Method
 

  1. 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.
  2. Pour in the water and raise the heat to bring it to a boil.
  3. 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.
  4. 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.
  5. Season with the salt and pepper, then taste, keeping in mind the halloumi on top will add more salt.
  6. Stir in the butter, if using, until melted and glossy.
  7. Ladle the soup into bowls and top each with grated halloumi and chopped mint.
  8. 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.