Yesterday I was reading through my blogroll of foodblogs and came across Morsel and Musings recipe for Greek trahanas. Anna’s photos of this soup had me totally sold.

According to Wikipedia, the trahanas is a mixture of cracked wheat and either yogurt or sour milk. It’s then fermented and dried. Tasty no? It sounded tasty to me, I love yogurt.

Luckily, I live very close to a small Greek market (Olympia Market on Gladstone/Bay) so I ran down to look for the pasta. I walked in and stared at the pasta shelf, but everything was in greek! (Insert “it’s all Greek to me!” joke here) I asked for help just to make sure I picked the right pasta. (See the picture above – just look for the little lady on the package.)
I scooted home and whipped up this soup in a matter of minutes. It’s the quickest soup I’ve ever made and it was freaking de-lic-ious. Anna’s recipe quickly moved into the “recipes to keep” binder.

I’m just sorry I didn’t take a photo. But I will definitely be making this again. It’s going to be a new staple soup recipe for this winter – hearty, healthy, thick and quick.

Boyfriendly rating: 5/5 (mmm feta)