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How to make Greek pasta soup from Chios (Trahanasoupa Chiotiki)!

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D

dubai_suzie

Active member
This is a lovely recipe from the island of Chios that I thought I'd share
You can check out more details on this site https://www.greekboston.com/food/trahanosoupa-chiotiki-recipe/
  • 5 cups stock, such as chicken or vegetable
  • 1 tablespoon tomato paste
  • 1/3 cup finely chopped tomato
  • 2/3 cup Chios pasta (or any pasta such as orzo, broken spaghetti, rotini, or even noodles) – use gluten free pasta if following a gluten free diet
  • 1/2 teaspoon red pepper flakes
  • 1/4 cup Greek olive oil
  • 2/3 cup crumbled feta cheese
  • Salt, to taste
  • Chopped, fresh parsley, to garnish
 
It's interesting that they call it trahanosoupa when there is no trahanas in the soup...

I believe this is a spin on a type of trahanas from Chios (trahanas made with tomatoes) because it's not easy to find trahanas in the USA.

Either way, sounds good though!
 
Last edited:
ellinasgolfer0320 said:
It's interesting that they call it trahanosoupa when there is no trahanas in the soup...

I believe this is a spin on a type of trahanas from Chios (trahanas made with tomatoes) because it's not easy to find trahanas in the USA.

Either way, sounds good though!
Click to expand...
I knew a friend who bought it on amazon but I searched it and its unavailable. Perhaps you can find it in a Greek super market
 
This looks yummy! Thank you for sharing it. Trahana is hard to find. If you can find it, just substitute the pasta for trahana.
 
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Bougatsa Recipe - Delicious Breakfast!

When I was in Greece, I loved having bougatsa for breakfast. I don't have it much when I am back home so I decided to learn how to make it. Here's the recipe I use:

I do have a question, I find using the puff pastry the easiest. However, what do they use in Greece?

Dough:
  • 1 package (about 17.3 ounces) frozen puff pastry sheets, thawed
  • 1/2 cup (1 stick) unsalted butter, melted
Custard:
  • 4 cups whole milk
  • 1 cup granulated sugar
  • 1 cup fine semolina flour
  • 4 large eggs
  • 1 teaspoon vanilla extract
  • Powdered sugar, for dusting (optional)
  • Ground cinnamon, for sprinkling (optional)
Instructions:

  1. Prepare the Custard Filling:
    • In a medium saucepan, heat the milk over medium heat until it's hot but not boiling.
    • In a separate bowl, whisk together the sugar, semolina flour, eggs, and vanilla extract until well combined.
    • Gradually pour about 1/4 of the hot milk into the egg mixture, whisking constantly to temper the eggs.
    • Pour the tempered egg mixture back into the saucepan with the remaining hot milk, whisking constantly.
    • Cook the mixture over medium heat, stirring constantly, until it thickens to a custard-like consistency, about 5-7 minutes. Remove from heat and let it cool slightly.
  2. Prepare the Bougatsa Dough:
    • Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper.
    • Unfold the thawed puff pastry sheets onto a clean surface. Brush melted butter generously over one sheet of puff pastry.
    • Place the second puff pastry sheet on top of the buttered one. Brush the top with more melted butter.
    • Roll up the puff pastry sheets tightly into a log. Cut the log into 12 equal portions.
  3. Assemble the Bougatsa:
    • Take one portion of the puff pastry and flatten it into a thin circle on a floured surface, using a rolling pin.
    • Place about 2-3 tablespoons of the cooled custard filling in the center of the pastry circle.
    • Fold the edges of the pastry circle over the custard filling, creating a sealed pouch. Place the filled bougatsa onto the prepared baking sheet.
    • Repeat this process with the remaining puff pastry portions and custard filling.
  4. Bake the Bougatsa:
    • Place the baking sheet in the preheated oven and bake the bougatsa until the pastry is golden brown and crispy, about 25-30 minutes.
    • Remove the bougatsa from the oven and let it cool slightly before serving.

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I am curious what you guys think!

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