Chicken Soup with Trahana (Homemade Dried Pasta)
Chicken Soup with Trahana (Homemade Dried Pasta) might be just the main course you are searching for. This recipe covers 32% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 34g of protein, 18g of fat, and a total of 634 calories. This recipe serves 8. Head to the store and pick up gray salt** and pepper, onions, eggs, and a few other things to make it today. To use up the eggs you could follow this main course with the Rose Levy Beranbaum's Chocolate Tomato Cake with Mystery Ganache as a dessert. It is perfect for Autumn. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes around 16 hours and 30 minutes.
Instructions
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.
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.
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.