Trahana is a wheat product that is eaten throughout Greece and now many other countries around the world. It is usually added to soups and stews, and is also eaten as a porridge. Traditionally it was a way to preserve milk for the winter, when production was always lower, by mixing it with wheat and drying it.
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. Like this recipe? Salsa Fresca Martha Rose Shulman. It is certainly an acquired taste!! Skip to content Thanks for sharing! Facebook Twitter Pinterest Add the trahana to the pot, and mix well, coating the grains with oil. Add the tomato juice and water and bring to a boil, stirring very often.
Once you have reached a boil, reduce heat to medium low and continue to cook, stirring very frequently, until the trahana is tender, approximately 45 minutes. Add salt, mix well and serve. Share this. Like this: Like Loading Published by miakouppa. LOL Loading Great Loading The less time you leave the yoghurt out the sweeter it will be. Another suggestion I got from another aunty, to produce a sourer trahana, is the addition of lemon juice. She usually leaves her yoghurt out of the fridge for 5 days.
But the addition of lemon was not necessary for the Sahara Persian style yoghurt. When making trahana from scratch you have two options of storing it, you can either let it air dry completely in the sun or you can freeze it fresh. I have tried both ways but for reasons out of my control drying is not always successful! If you have ever been to Melbourne in Australia, you would know that the weather here is anything but reliable. Although I tend to make the trahana during the summer time there is no guarantee that the weather will be hot enough for the trahana to dry up completely.
Hence freezing is my most used method. Plus it means I can easily make trahana all year round! To tell you the truth, I much prefer it when I freeze the trahana anyway as the soup turns out so much creamier! And it is less of a hassle than finding the space to lay out all the trahana you make to sun dry and keeping an eye on it for days. However if you do choose to air dry it, find a netting that you can lie the trahana on free standing.
That way the air can also reach the bottom of the trahana and the moisture will be completely drawn out. Depending on how hot it is, you may need to turn the trahana over several times in the day over a week. When you store it dried ensure that the container is well sealed. 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.
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