Chicken Soup with Trahana (Homemade Dried Pasta)

  • Total: 16 hr 30 min
  • Prep: 8 hr
  • Cook: 8 hr 30 min
  • Yield: 8 servings
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1 tablespoon olive oil

2 medium onions, small dice

6 cloves of garlic, minced

1 gallon chicken stock

1 recipe trahana, recipe follows


1 1/2 cups whole milk, warmed

1 1/2 cups yogurt

1 teaspoon lemon juice

1 1/4 pounds cracked bulgur wheat

1/4 cup all-purpose flour

1/4 cup semolina

13 eggs, slightly beaten

1/2 tablespoons gray salt** and freshly ground black pepper, to taste (See Cook's Note)


  1. 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.


  1. 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.

Cook’s 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.

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