Trahana is one of the oldest foods in the Eastern Mediterranean, a tiny, pebble-shaped grain product that varies widely all over Greece. For the most part it evolved as an ingenious way to preserve milk.
Trahana is always made at the end of the summer when there is enough of a breeze and enough heat to dry the morsels quickly but also because the summer is a time, in the agrarian cycle, when there is an excess of milk. Once the ingredients have been combined, they are broken into chunks, dried, and then broken up into smaller, pebbly pieces.
Trahana comes in two types: sweet and sour. Sweet is made with whole milk, typically goat’s milk, and sour trahana is made with yogurt or buttermilk.
Trahana, in its most basic form, as a filling porridge, is the traditional farmer’s breakfast in the Greek countryside.


Greek Trahana. GET IT HERE


Serves: 4


*2 tablespoons butter
*4 cups water
*1 cup Greek sour trahana ( 
*1 cup crumbled Greek feta cheese ( optional )
*⅓ cup milk
*salt to taste




Melt butter in a medium-sized pot over medium-high heat until lightly browned (be sure to keep a close eye on it, so it doesn’t burn).

Stir in the water, trahana, and a pinch of salt.

Bring to a boil, then reduce the heat to low and simmer for fifteen minutes, stirring occasionally to prevent the trahana from sticking to the bottom. The trahana will absorb a lot of the water and will be soft.

Add the milk and feta and cook for an additional five minutes, stirring occasionally.

Remove from heat and let rest for five minutes.

Taste and add more salt if necessary and some lemon juice.

Serve with crusty bread and enjoy!












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