Trahanas is a staple Greek recipe, found in every home — ready in minutes, it is filling, and is full of vitamins.
If you ask any Greek person about the delicious, comforting soup, they will probably be hit with a wave of nostalgia, remembering winter evenings at their grandmother’s house, warming up with a homemade bowl of trahanas.
While its cooking time is relatively quick, the process of making trahanas actually takes months. In order for the delicious soup to reach your bowl on a chilly winter night, the trahanas, made from a mixture of flour and milk or yogurt, must be left to ferment and then dried out during the summer months.
Tarhana is a dried food ingredient, based on a fermented mixture of grain and yoghurt or fermented milk, found in the cuisines of Southeast Europe and the Middle East. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk.
