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Trahanas with feta and paprika


  • 250 g HELIOS Trahanas
  • 2 L water or chicken stock
  • 200 g feta, diced
  • 250 ml milk
  • 25 g butter
  • 1 tbsp paprika
  • Salt, pepper


Put the water, or chicken stock, in a large pan together with the butter, salt and pepper, and bring to the boil. Add the trahanas and cook for around 8 minutes, stirring frequently. Reduce the heat and stir in the milk and paprika. Leave to simmer for 5 more minutes until the trahanas is soft and the broth has thickened.

Serve the soup hot, topped with the diced feta and a little paprika in the centre.

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Panagiotis Sp. Dakos S.A. Pasta and Food Products,
11th km Athens-Lamia National Road,
14451 Metamorfosi, Attica, Greece
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