Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Halloumi | 1 oz (28g) | 110 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 200g trakhana
- 1.5ltr stock (meat, chicken or vegetarian)
- ½ teaspoon salt
- 125g halloumi cut in small cubes
- 1 egg (optional)
Directions
Place the trakhana in a medium sized bowl and cover it with water. Let it soak for few hours. It should soak up all the water.
(To speed up the process you can cover it with hot water and when it is partially soft put it in a blender)
In a large saucepan bring the stock with the salt to the boil over a high heat, stirring all the time, then add the trakhanas.
3Reduce the heat to medium low and cook for 30-45 minutes, stirring from time to time. Do not cover the saucepan as it might boil over. Add more water if you think the soup is too thick and cook for few minutes extra.
Five minutes before you turn the heat off add the halloumi. The egg can be added at this point too; either beat the egg or just crack the shell and pour it into the soup.
Gently stir until you take the soup off of the cooker.
Serve hot with boiled chicken or on it’s own with paximathia
Category:Cyprian Recipes
Category:Cyprian Soups