Trahanas homemade

Name: Trahanas homemade
Cuisine: British
Ingredients: 1/2 kg strong flour; 1/2 kg fine semolina; pinch salt; full cream milk (for sweet variation), or; sheep milk yoghurt (for sour variation)

Cookpad Greece @cook_8238176

Greece

Trahana is a traditional coarse dried mixture of semolina and dairy. It is usually sun dried, and coarsely crumbled, and used as a filler in winter soups, although there is a sweet version for warm milk puddings.

Recipe by Fran

Cookpad Greece @cook_8238176

Greece

Recipe by Fran

Saved

Ingredients

1/2 kgstrong flour
1/2 kgfine semolina
pinchsalt
full cream milk (for sweet variation), or
sheep milk yoghurt (for sour variation)

Saved

Steps

1

Knead the ingredients together, using enough dairy to achieve a smooth dough that is no longer sticky.
2

Pinch off small pieces of dough and flatten them into discs between your palms.
3

Spread the discs out on a tray, cover with tulle, and allow to dry. It could take up to 3 days. Make sure to flip them over during that time.
4

When the discs have dried, (not bone-dry, or you will struggle to crumble them), process them in a food processor, to obtain crumbs, either coarse or fine, depending on your preference.
5

Spread the crumbs out and allow to dry for one day, covered by tulle. It can be stored in a fabric bag in a dry place, or in a covered plastic container in the fridge.