My passion for food is something which I take from my different experiences food from India,Australia, Cyprus,Greece and of course Continentel and I give my own take with respect to its originality.
I have recently started following your posts especially those with greek recipes. I love learning about new ingredients! I've never heard of trahana before but we have a great deli near by that sells all kinds of things we cant get in the supermarket. I will look out for some. This looks delicious! I've never heard of trahana before.
I'll have to seek this out. I'd guess that the international market near me might carry this. I've never tried trahana before, but there is a first time for everything, right? Looks amazing. Thanks for the recipe! Indeed, there is a first time for everything! I hope you try it and when you do, let me know how you liked it. Thanks, Taylor!
Can this be made in advance and reheated prior to serving? I don't get home from work until after supper but I prepare it in the morning for my husband to heat and serve Hi Rachel! Yes, absolutely. You can reheat it over the stove or in the microwave. Let me know how it turns out! Just made it for lunch. I had some trahana from Crete sent to me by some sisters at a monastery in Rethimno that prepare it themselves.
I wasn't sure how to cook it, so I did a google search and found your site. I'll tell you, it was a hit in our house! I printed the recipe to use again! So glad to hear it, Maria! I'll bet it was especially amazing having it with the trahana you got your hands on! Some people also like to add bay leaf and unpeeled garlic cloves in the containers to avoid any microbe growth. Hence, another way to make it last longer is to store the dry trahana in the fridge or freezer as well.
Check out my recipe here on how to use the frozen trahana pieces to make the soup. Click here for more soup ideas like the Greek lemon and egg soup Avgolemoni , Split peas soup Louvana or Greek lentil soup Soupa faki. The first step is to allow the yoghurt to ferment for a week. Let the bucket of yoghurt rest at room temperature outside of the fridge with no direct sunlight hitting it. I tend to leave it inside the house on the kitchen bench. After the week has passed, use a large pot to softly bring the yoghurt with the salt to a soft boil.
Lower the heat and add the wheat, while stirring until everything is well combined. At this point pour the lemon juice slowly into the mixture, only if you need to. Please read the blog above before pouring the lemon juice. It is all dependent on the type of yoghurt you use and the way you like to eat trahana. Continue to stir regularly until the liquid is absorbed. This may take anywhere between min.
Once you take the pot off the heat cover it with a towel followed by the lid. Set aside for hours until it cools down. Then grab some of the mixture and roll it into long flattened logs using your hands. If the mixture is too dry use a bit of milk or water on your hands to help you roll it.
I formed 12 logs each weighing g. That will then assist you when making the actual soup to know how much to use each time see notes 4. Freeze the trahana logs in sealed freezer bags to use when you need. Read more about the storage options in the blog post above. A recipe of how to make the soup using this homemade trahana is linked here!
It gives it an even more tangy flavour in comparison to the mixture without lemon juice. Although the yoghurt was fermenting for a week. But if you choose to use the Sahara Persian natural pot set, I found that the lemon juice was not necessary. The amount of trahana you make using 1kg of yoghurt is enough to then make the actual soup twice for four people, based on my calculations and methods. Hence if you want to enjoy this soup more than twice then you should at least double the amount of this recipe.
Thanks Eleni x. Makes me so happy to read that it was so well received by the family. X Search. Ingredient Substitution Guide. Nutritional analysis per serving 18 servings calories; 2 grams fat; 1 gram saturated fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 24 grams carbohydrates; 4 grams dietary fiber; 2 grams sugars; 5 grams protein; milligrams sodium;. Powered by Edamam. Once the ingredients have been combined, they are broken into chunks, dried, and then broken up into smaller, pebbly pieces.
Dairy-based trahana comes in two types: sweet and sour. Trahana is an ancient food that fewer and fewer country cooks bother to make at home. Thanks to them the tradition is surviving. In recent year, this ancient product has captured the imaginations of many. Traditional home cooks make trahana into porridge and serve it with yogurt or feta.
The pebbly grains exude their tart milkiness as they disintegrate in the pot.
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