Best 2 Greek Tomato With Trahana Couscous Soup Recipes
Journey to the heart of Greek cuisine with our delectable Tomato Soup with Trahana and Couscous. This traditional Greek dish, also known as Trahanosoupa, is a comforting and flavorful soup that showcases the essence of Greek flavors. Made with fresh tomatoes, trahana (a fermented wheat or barley product), and couscous, this soup is a delightful blend of textures and tastes. Discover the authentic taste of Greece with our easy-to-follow recipe, which includes variations using different types of trahana and couscous. Dive into the history and significance of trahana in Greek culture, and explore our collection of additional recipes featuring this versatile ingredient. Indulge in the goodness of trahana in various forms, from soups and stews to salads and even desserts. Prepare to tantalize your taste buds with the delightful flavors of Greece!
Check out the recipes below so you can choose the best recipe for yourself!
SIMPLE TRAHANA SOUP WITH LEMON AND OLIVE OIL
This is just about the simplest dish to make with trahana, yet I find it incredibly satisfying and refreshing. I like it both hot and cold; it is cooling on a hot summer day and comforting on a cool one (we were in the middle of a bad heat wave when I was testing this week's recipes). The soup is adapted from a recipe in Diane Kochilas's new cookbook: "Ikaria: Lessons on Food, Life, and Longevity From the Greek Island Where People Forget to Die." My favorite herb to use with the soup is fresh dill. If you want to add more ingredients, simmer vegetables of your choice in the broth, or add blanched or steamed vegetables to the soup when you serve it. Broccoli would be great, as would peas, beans, or sugar snap peas.
Provided by Martha Rose Shulman
Categories appetizer, main course
Time 25m
Yield Serves 6
Number Of Ingredients 8
Steps:
- In a medium soup pot heat 2 tablespoons of olive oil over medium heat and add trahana. Stir until coated with oil, about 1 minute. Add water or stock and bring to a boil. Add salt and pepper to taste, reduce the heat and simmer, stirring often, until trahana is tender and nutty tasting and the broth slightly thickened, 15 to 20 minutes if using home-made bulgur trahana (if you use semolina or flour trahana the time will only be 8 to 12 minutes and the mixture will be more like a porridge).
- Remove from heat and stir in lemon juice. Spoon into bowls and top with a drizzle of olive oil and a tablespoon of crumbled feta. Garnish with plain yogurt if desired and chopped fresh herbs such as mint, parsley or dill.
Nutrition Facts : @context http, Calories 224, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 887 milligrams, Sugar 1 gram
STEWED GREEN BEANS AND TOMATOES WITH TRAHANA
The stewed green beans with tomatoes are typical of many Greek "olive oil dishes," or "ladera," though my version has about a quarter of the olive oil used in a traditional dish. I have bulked it up by adding trahana to the mix, which turns it into a stew that is suitable as a main dish. It is delicious hot or at room temperature.
Provided by Martha Rose Shulman
Time 1h
Yield Serves 4
Number Of Ingredients 12
Steps:
- Heat 2 tablespoons of olive oil in a wide, covered skillet or Dutch oven over medium heat and add onion. Cook, stirring, until tender and translucent, 5 to 8 minutes. Add garlic and cook, stirring, for another 30 seconds to a minute, until fragrant. Stir in tomatoes, sugar and salt to taste and cook, stirring often, until tomatoes have cooked down slightly, about 5 minutes. Add green beans and remaining oil and stir together for a minute, then add about 1 1/2 cups water, or enough to just cover the beans. Bring to a simmer, add more salt to taste, cover, reduce heat and simmer 30 minutes, until beans are very tender.
- Check water level and if necessary add water so that beans are covered. When it begins to simmer, stir in trahana and half the herbs. Cover and simmer, stirring often, until trahana is tender, about 15 minutes. Stir in remaining herbs, add freshly ground pepper, taste and adjust salt. Add lemon juice and more olive oil if desired. Serve hot or at room temperature (traditionally this is allowed to cool and served at room temperature).
Nutrition Facts : @context http, Calories 280, UnsaturatedFat 12 grams, Carbohydrate 35 grams, Fat 15 grams, Fiber 9 grams, Protein 7 grams, SaturatedFat 2 grams, Sodium 690 milligrams, Sugar 8 grams
Tips:
- Use ripe, in-season tomatoes: This will ensure the best flavor and texture for your soup.
- Don't overcrowd the pan when cooking the tomatoes: This will prevent them from steaming instead of roasting, which will result in a less flavorful soup.
- Add a little sugar to the tomatoes: This will help to balance out the acidity of the tomatoes and create a more complex flavor.
- Use a good quality Trahana: This is a key ingredient in the soup, so make sure to use a brand that you trust.
- Don't overcook the Trahana: It should be cooked until it is tender, but still has a slight bite to it.
- Serve the soup hot with a dollop of Greek yogurt and a sprinkling of fresh herbs: This will add a delicious finishing touch to the soup.
Conclusion:
Greek tomato with Trahana couscous soup is a delicious and hearty soup that is perfect for a cold winter day. It is easy to make and can be tailored to your own taste preferences. So next time you are looking for a comforting and flavorful soup, give this Greek tomato with Trahana couscous soup a try!
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