Add the trahana in a bowl and add 6 cups of water until it covers it completely. If the 6 cups water is not enough add some more to it to make sure is completely covered.
Let it in the soak in the water for 2-3 hours. The time is always related with the quality of trahana. If trahanas is really dry needs more time. Take a big pot and add the trahana included the water. Next you need to add the rest of the water (4 cups) warm in until it boils. Then lower the temperature and boil for another 15 minutes. It needs stirring often. If you don’t do that then the trahanas will stick on the pot and burn on the bottom part creating un unpleasant smell. Then add the vermicelli and keep cooking for another 5-10’
Finally you add the salt, pepper and halloumi and boil for another 10’ . If it gets really thick add some more water. Personally I enjoy my trahana thick. Serve it hot with some extra pepper on top and combine it with toasted bread, or arkatena (traditional Cypriot crisp bread)

A recipe by Chryso Lefou