INGREDIENTS

3 tbls Respect extra virgin olive oil

1 ½ cups Olympian trahana sour

8 cups water, vegetable stock, or chicken stock Salt and freshly ground pepper

3 tbls lemon juice, strained

6 tbls crumbled feta Plain Greek yogurt for garnish (optional) Chopped fresh herbs for garnish 

METHOD

In a medium soup pot heat 2 tablespoons of olive oil over medium heat and add trahana. Stir until coated with oil, about 1 minute. Add water or stock and bring to a boil. Add salt and pepper to taste, reduce the heat and simmer, stirring often, until trahana is tender and nutty tasting and the broth slightly thickened, 15 to 20 minutes if using home-made bulgur trahana (if you use semolina or flour trahana the time will only be 8 to 12 minutes and the mixture will be more like a porridge).

Remove from heat and stir in lemon juice. Spoon into bowls and top with a drizzle of olive oil and a tablespoon of crumbled feta. Garnish with plain yogurt if desired and chopped fresh herbs such as mint, parsley or dill.