Chicken soup with Trahana in egg and lemon sauce

For Home made Trahana

Ingredients 

* 1/2 kg of flour Plain

* 1/2 kg of fine semolina

* A little salt

Milk as long as it needs to make a soft dough (for sweet trachana) or

* Yoghurt  as much as its needs  to make a soft dough 

Method 

Knead the ingredients  use either yogurt for sour or milk for the sweet Trahana and knead until it becomes a dough that does not stick.

* Leave the dough on a surface covered with a tulle to dry  and rotate it so it dries on both sides  (It may take 2-3 hours to dry. Cut pieces of dough and make small balls 

* When dough is dry (not completely because if they  it's hard they will not rub) you can use a multi to grind (the size of trachana depends on each taste). Or what I do is place a clean table cloth on the table and get the cheese grater and from the thick side I grate them on to the table cloth and space them out and cover them with a tule so that flys don't go on to them and let them dry out its a good idea to place table with the Trahana under a fan so it will dry the Trahana quicker 

Allow the grated Trahana  to dry completely (always covered with tulle). Then you can store it in a dry cloth bag in a dry place or in a tumbler in the fridge.

Ingredients 

3 medium lemons

2 litres salt-reduced chicken stock

1 cup Trahana

300g chicken peaces or breast fillets, trimmed, chopped

2 eggs

Method Notes

Step 1

Finely grate rind from 1 lemon. Juice lemon. Using a citrus zester, zest 1 lemon. Juice lemon. Juice remaining lemon.

Step 2

In a large pan  add chicken water Chicken stock salt and pepper To boil until chiken is cooked.  Take chicken peaces out on to a plate and remove any skin or bones then put them back in the chicken broth. Reduce heat to medium-high and Add rice. Simmer, stirring occasionally, for 15 minutes or until Trahana is just tender. 

stirring occasionally, for 3 to 4 minutes or until chicken and Trahana  is cooked through.

Step 3

Remove from heat. Add egg and lemon sauce. Stir to combine. 

Egg and lemon sauce 

In a blender beat eggs lemon juice and  1/2 cup hot stock mixture, whisking to combine. Slowly add egg mixture to stock mixture in a steady stream, stirring, until combined.