• 2 cups (300g) coarse bulgur (or 'konari' - special wheat for trahanas)
• 1 teaspoon salt
For the Soup
• 2 – 2 ½ cups (200-300g) trahanas
• 2 – 2 ½ liters hot water
• 1 teaspoon salt
• 1/3 teaspoon freshly ground pepper
• 1-2 fresh halloumi cheeses made from goat/sheep milk, cut into cubes
METHOD
1. Place the yogurt in a saucepan and bring to a boil over high heat until it melts down. Then, add 1 level teaspoon of salt and gradually add the bulgur. (Be careful, if you use 'konari', you might not need the same amount as with bulgur).
2. Stir until almost all the yogurt is absorbed, and remove from the heat.
Cover the saucepan, stirring the trahanas occasionally.
3. Let it cool and shape it into small balls. If you prefer, form patties, cover with plastic wrap, and store in the freezer. When cooking from frozen, do not thaw; place it directly from the freezer into the saucepan.
4. If cooking it fresh, bring 2 to 2 ½ liters of water to a boil and add 300g of trahanas. When it starts bubbling vigorously, lower the heat and simmer for 40 minutes or until the bulgur softens.
5. Just before taking the dish off the heat, add the salt, pepper, and halloumi.
Serve the soup while it is hot.
