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Trahana is one of the oldest traditional Greek food. It is usually made in the end of August, when summer ends and households dry trahana on large wide tables laid with sheets. They later collect and store it.
One can find sweet or sour trahana. Sweet is made with milk and sour with yogurt. Its base is made with various ingredients – semolina, wheat flour or bulgur. Milk or yogurt is combined with flour and gives a maze, which is then grated to give trahana its characteristic appearance of thick seeds.
Let’s find out more about trahana’s nutritional information:
Fresh from the village
During Greek summer’s end.
- B complex vitamins
How is it good for us
- Strengthens the immune system
- Helps operation of digestion
- Strengthens the bones
- Prevents infections
- Provides energy
- Empowers skin and hair
- Try spicing up trahana by adding some red hot pepper.
- Add fresh grated tomatoes and tomato paste for what is called a ‘kokkinistos’ trahana.
- Experiment with the addition of sausage, vegetables and other ingredients of your liking to a tasty warm trahana soup.
- Balance sour trahana’s flavor with a pinch of salt.
Fast meal with trahana
For a fast and easy trahana soup boil some water in a pot, add trahana, Horio cow butter, season with salt and pepper and constantly stir for approximately 15 minutes. Serve in a deep plate and sprinkle with Horio Feta Cheese Mountain Regions.