3 tablespoons extra virgin olive oil
1 1/2 cups sour bulgur trahana
8 cups water, vegetable stock, or chicken stock
Salt and freshly ground pepper
3 tablespoons lemon juice, strained
6 tablespoons crumbled feta
Plain Greek yogurt for garnish (optional)
Chopped fresh herbs for garnish
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.
Advance preparation: If you use bulgur trahana, which does not continue to thicken the way flour or semolina trahana does, you can make this up to 3 days ahead and keep in the refrigerator.
Nutritional analysis per serving (6 servings)
206 calories; 9 grams fat; 2 grams saturated fat; 5 grams monounsaturated fat; 0 grams polyunsaturated fat; 27 grams carbohydrates; 4 grams dietary fiber; 0 grams sugars; 5 grams protein; 8 milligrams cholesterol; 108 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.