Add a Mediterranean flair to your kitchen with sour trahana, a pasta made from wheat and soured milk or yogurt that is dried and then crumbled. Although it has many uses, in Greece and Turkey, sour trahanna is frequently used to make breakfast porridge, a preparation that takes minimal effort, but yields delicious results.
Things You'll Need
- Measuring cup
- Wooden spoon
- Condiments (optional)
Fill a large pot with water. In general, you should use about four to six times more water than sour trahana. So, if you're using 1 cup of trahana, you should use 4 to 6 cups of water.
Bring the water to a boil and stir the sour trahana into the pot. Stir the mixture occasionally, allowing it to simmer on medium-low for roughly 15 to 30 minutes, or until the water is absorbed.
Serve the sour trahana hot, topped with yogurt, butter, cheese or herbs.
Tips & Warnings
- Shorten the cooking time by soaking dried sour trahana in the water before you bring the water to a boil.
- Add sour trahana to soups, stews, stuffings and other dishes as you would add pasta or rice.
- Use trahana to coat meat or fish to give you a flavorful, crunchy exterior.
- Trahana can be hard to find commercially, but you can make your own without any special equipment or exotic ingredients.
- Milk: The Surprising Story of Milk Through the Ages; Anne Mendelson
- Food of Greece; Vilma Chantiles
- The Foods of the Greek Islands; Aglaia Kremezi
- Cooking and Eating Wisdom for Better Health; Maria Benardi
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