Greek Trahana made from wheat flour and milk

Trahana is quick and easy to prepare. Boil water, add Trahana and simmer while stirring constantly.

The "sweet" Trahana is prepared from flour and milk, in contrast to classic Trahana. (The truly handmade traditional Trahana is made from sourdough and yogurt.)

The mixture is kneaded and rubbed by hand through a fine sieve. The individual crumbs are dried naturally outdoors. The result is a delicious light dish that can be prepared for breakfast, as a healthy lunch, or as a warming soup in the evening.

Trahana is excellent for upset stomachs, as a warming soup, or for colds. Trahana was also always very popular as a quick snack during our childhood.

Trahana or Tarhana is well-known throughout Greece. Each region has its own way of preparing or refining Trahana.

In the Peloponnese, specifically in Messini, FETA cheese is grated into the Trahana soup. In the north, only bread is used, or the soup is cooked in milk and tomato sauce instead of broth. Just be creative and experiment. Trahana always tastes great!

The most common methods known to us are:

• Boiled in milk
• In tomato sauce with or without milk
• Or classically with clear broth

One way to prepare it is to sauté a few onions, grate tomatoes into a pot, boil water, salt (season), and add half a cup of Trahana to the pot. Now simmer for 10 minutes and stir occasionally, otherwise the Trahana will boil over (Tip: if the Trahana bubbles up, you can blow on it to prevent it from boiling over). Serve with Feta.

CAUTION

Constant stirring is necessary to prevent the Trahana from boiling over.

Summary:

• Packed in a practical 500g package
• Handmade
• Sourdough
• Directly from the small producer
• 100% Greek ingredients
• Without chemical additives