Chicken Soup with Trahana (Homemade Dried Pasta)

• 1 tablespoon olive oil
• 2 medium onions, small dice
• 6 cloves of garlic, minced
• 1 gallon chicken stock
• 1 recipe trahana, recipe follows
• 1 1/2 cups whole milk, warmed
• 1 1/2 cups yogurt
• 1 teaspoon lemon juice
• 1 1/4 pounds cracked bulgur wheat
• 1/4 cup all-purpose flour
• 1/4 cup semolina
• 13 eggs, slightly beaten
• 1/2 tablespoons gray salt** and freshly ground black pepper, to taste

1. Heat a little olive oil in a pot and saute the onions and garlic.
2. Cook until onions are translucent.
3. Add into chicken broth and bring to a boil.
4. Add trahana and cook until tender.
5. Season with salt and pepper.
6. Serve with garlic toast.
7. Combine in a large bowl, the milk, yogurt, and lemon.
8. Cover it and let stand overnight to sour.
9. Next day, in large pot mix the bulgur, flour, and semolina in a bowl and blend in the soured milk-yogurt mixture and eggs.
10. Bring to a boil.
11. Reduce the heat and simmer for 10 minutes, stirring with a wooden spoon.
12. Season with salt and pepper.
13. Let sit for 20 minutes.
14. Place large spoonfuls of the mixture on a baking sheet and place in an oven preheated to 150 degrees and let dry for 8 hours.
15. When dry, place in a food processor and pulse to break into pebbles.
16. Store in jars in a dry cool place.
17. Use like rice and pasta and in soups.
18. **Gray salt is a raw, wet salt that can be found at gourmet shops.
19. To use gray salt, lay it out on a sheet pan and dry it out in a 350 degree oven and then grind it.

olive oil, onions, garlic, chicken, recipe trahana, milk, yogurt, lemon juice, bulgur wheat, allpurpose, semolina, eggs, gray salt

Taken from www.foodnetwork.com/recipes/cat-cora/chicken-soup-with-trahana-homemade-dried-pasta-recipe.html (may not work)