Trahanas is a tiny, pebble-shaped grain product made of goats milk (for sweet trahanas), or yogurt (for sour trahanas), mixed into flour or cracked wheat to form a thick mass. Once the ingredients have been combined, they are broken into chunks, dried, and then broken up into smaller, pebbly pieces. The easy way I cook trahanas is to turn it into porridge and serve it with crumbled feta cheese, or grated gruyere. The pebbly grains exude their tart milkiness as they disintegrate in the pot. Because it is so nutritious and most of the kids LOVE it, paediatricians strongly recommend it for our picky-eaters. Find more about Trahanas here.
Ready in: 15 minutes
Portion: for 4
1 cup trahanas
4 cups water
a pinch of salt
grated cheese or crumbled feta (optional)
How to do it
Take a pot and add the trahanas and the water.
Turn the heat on (medium scale), add a pinch of salt and simmer for 10-15 minutes. Stir occasionally to prevent the trahanas from sticking to the bottom. The trahana will absorb a lot of the water and will become soft.
Remove from heat and let rest for five minutes.
Taste and add a little bit of olive oil and more salt if necessary.
Serve with crumbled feta cheese or whatever cheese you like and crusty bread!
If you are about to serve with grated cheese or crumbled feta cheese, do not add too much salt in your soup.
If you can feel the trahanas sticking to the bottom while it's cooking, carefully scrape the bottom using a wooden or metal spoon.