Trahanas soup is a beloved traditional Cypriot dish that showcases the unique ingredient of trahanas - a fermented mixture of wheat and yogurt that has been dried and crushed into granules.

This ancient food preservation technique dates back centuries in Cyprus and other Mediterranean regions, where shepherds and farmers would prepare trahanas during the summer months to preserve milk products for the winter season.

The preparation of this warming soup is remarkably simple yet yields complex flavors. The trahanas granules are slowly cooked in chicken broth until they soften and release their distinctive tangy flavor. The addition of cubed halloumi cheese, a Cypriot specialty, adds a delightful salty and chewy texture to the soup.

While the traditional recipe is fairly straightforward, some modern variations include adding vegetables like carrots or celery, or enriching the soup with beaten eggs for extra creaminess. Some cooks also like to garnish it with dried mint or a drizzle of olive oil.

In Cyprus, trahanas soup is particularly popular during cold winter months and is often enjoyed as a hearty breakfast or light dinner. It's typically served piping hot with crusty bread on the side.

From a nutritional standpoint, trahanas soup is both nourishing and easily digestible. The fermentation process of trahanas makes it rich in probiotics, which are beneficial for gut health. The soup is also a good source of protein and calcium, thanks to its dairy content and the addition of halloumi cheese. However, those with lactose intolerance should note that while the fermentation process reduces lactose content, the soup still contains dairy products.