Cypriot Trachanas Halloumi Soup

Ingredients

• 3/4 cup cracked wheat
• 4 oz halloumi, cubed
• 2 cups vegetable stock
• 1 tbsp olive oil or unsalted butter
• 1 small onion or 2 scallions, finely chopped
• 2 garlic cloves, minced
• 1/2 tsp fresh mint
• 1/2 lemon, cut into wedges
• 1/4 cup fresh herbs, chopped
• Kosher salt and freshly ground black pepper

Steps

1. Rinse the cracked wheat in a sieve until the water runs clear, then drain it well.
2. Heat the oil or butter in a heavy saucepan over medium heat and cook the onion with a pinch of salt for 5 minutes, until soft and translucent. Add the garlic for the last 30 seconds.
3. Add the cracked wheat and stir for 1 minute, then pour in the stock and 1 1/2 cups water and bring to a boil.
4. Reduce the heat and simmer for 20 to 25 minutes, stirring every few minutes and scraping the bottom of the pan. This soup thickens as it cooks and catches easily once it does.
5. When the grains are soft and the soup is the consistency of loose porridge, season it with salt, pepper, and the mint. Add hot water to loosen it if needed.
6. Fry the halloumi separately: heat a dry nonstick skillet over medium-high and cook the cubes for 1 to 2 minutes per side, until deep golden and crisp. Halloumi added straight to the soup goes squeaky and rubbery instead.
7. Ladle the soup into bowls, top with the hot fried halloumi, and finish with the fresh herbs and a squeeze of lemon.

Allergen note: Contains gluten and dairy.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.