• 2 packages (400g) halloumi cheese, cut into cubes
METHOD
1. Place the trahanas in a large bowl and pour in 5 cups of water to cover it well (add more water if needed). Let it soak for 2-3 hours, or preferably overnight if the trahanas is very dry.
2. Next, place a saucepan on the heat and add the soaked trahanas along with all the water from the bowl. Add another 5 cups of water and bring to a boil. Stir, reduce the heat to the lowest setting, and simmer for 30 minutes. Stir occasionally so the trahanas doesn't stick. I like my trahanas thick rather than watery. Add the remaining water depending on your preference.
3. Then, add the salt, pepper, and stock cube (if you like) and continue boiling for another 5 - 10 minutes. Remove the soup from the heat, blend it until velvety smooth, and add the sour cream. Stir well. In a frying pan, heat the olive oil and brown the halloumi nicely. Serve the trahanas soup hot with the cooked halloumi and garnish with mint leaves.
