Greek soup with trahana (homemade dried pasta)

Ingredients:

• 1 liter of chicken broth
• 1 tbsp. l. olive oil
• 2 medium-sized onions, diced into small cubes
• 6 crushed cloves of garlic
• 1 serving of trahana (see recipe below)

Groats "Trakhan":

• 1.5 tbsp. warm milk
• 1.5 cups of yogurt
• 1 teaspoon lemon juice
• 600 gr. crushed bulgur
• 1/4 cup wheat flour
• 1/4 cup semolina
• 13 lightly beaten eggs
• 1/2 tbsp grey salt** and ground black pepper to taste

Preparation:

1. Heat a little olive oil in a saucepan and sauté the onion and garlic. Cook until the onion is translucent. Pour in the chicken broth and bring to a boil. Add the trahana and simmer until tender. Season with salt and pepper. Serve with garlic toast.
   
   Groats "Trakhan": In a large bowl, combine the milk, yogurt, and lemon. Cover and let sit overnight to allow the mixture to sour. The next day, combine the bulgur, wheat flour, and semolina in a large saucepan and stir in the milk-yogurt mixture and eggs. Bring to a boil. Reduce heat and simmer for 10 minutes, stirring with a wooden spoon. Season with salt and pepper. Let sit for 20 minutes.
2. Place a large spoonful of the mixture on a baking sheet, place it in a preheated oven at 66°C and dry for 8 hours.
   
   Once the dough is dry, place it in a food processor and pulse until it breaks into small pieces. Store in a jar in a cool, dry place. Use it like rice and pasta, or in soup.
   
   **Grey salt is unprocessed, wet salt found at grocery stores. Before using, spread the gray salt on a baking sheet and dry it in the oven at 180°C, then grind it.