One of those tasty and wonderful soups that make Greek cuisine so exciting and nutritious.
Here I give you one of my favorite soups with a little twist that gives away my taste and style of cooking.
By: Tony Kavalieros
1 cup frumenty (trahana)
1 cup cracked bulgur (cracked wheat) soaked in water for about 2 hours
1 cinnamon stick
2 tbs olive oil
1 grated onion
3 crushed garlic cloves
2 bay leaves
3 cups canned chopped tomato
1tbsp tomato paste
Chili flakes (optional)
Juice of 1 lemon
2 quarts (2 liters) water
In the water boil the tomato, onion, garlic, cinnamon and chili if you are using for about 15 minutes.
Strain the bulgur and add to the soup.
Simmer for 15 minutes.
Finally add the frumenty and as soon as the soup starts to thicken add the lemon juice.
Season with salt and pepper and serve with 1tbsp of Greek yogurt, fresh chopped spearmint and crispy rustic bread.