Trahana Greek Recipes

HOMEMADE SOUR BULGUR TRAHANA FROM IKARIA

Homemade Sour Bulgur Trahana From Ikaria image

Trahana is a wheat product that is eaten throughout Greece and the Eastern Mediterranean. There are many versions, some made with milk, usually from goats or sheep that is called sweet trahana, some with a combination of milk and yogurt, called sour trahana, and even a lenten version made with vegetable pulp. The liquid is combined with wheat - bulgur, semolina, or a mix of semolina and flour - and made into a dry dough (if using flour) or simmered until it is a thick porridge. Then it is spread out on netting and dried in the sun. Once thoroughly dry it is broken up into granules that can range in size from bulgurlike morsels to small pellets. You can find imported Greek trahana in Greek markets. I found five different types in my local Greek market in Los Angeles and each one behaves a little bit differently when you cook it. It is easy to make yourself, as I found when I made this recipe from Diane Kochilas's wonderful new cookbook "Ikaria: Lessons on Food, Life, and Longevity From the Greek Island Where People Forget to Die." This is the trahana that I used for all of this week's Recipes for Health. I am happy to have this new staple on hand in my pantry.

Provided by Martha Rose Shulman

Categories breakfast, dinner, lunch

Time 3h30m

Yield 1 1/4 pounds trahana, about 18 servings

Number Of Ingredients 6

Ingredients

3 cups / 18 ounces coarse bulgur
1 cup plain Greek whole-milk yogurt
1 cup whole cow's milk
1 cup whole goat's milk
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste

Steps:

Place all of the ingredients in a medium-size saucepan over medium heat and bring to a simmer, stirring to prevent bulgur from sticking to the bottom of pan. Simmer, stirring, until mixture is a dense, just-about-solid mass and very hard to stir, 15 to 20 minutes. Remove from heat.
Preheat oven to 250 degrees and line a sheet pan with parchment. Spread bulgur mixture on parchment in an even layer. It should fill the baking sheet and should be about 1/4 inch thick.
Place in oven and bake until completely dry and brittle, 3 to 4 hours. It should only color slightly. If trahana on the edges of pan begins to brown, remove that portion and return pan to the oven until all of the trahana is completely dry.
Remove from oven and allow to cool, then break up into chunks or granules (in my experience the trahana falls apart into granules rather than chunks). Store in jars in a cool, dry place.

Nutrition Facts : @context http, Calories 124, UnsaturatedFat 1 gram, Carbohydrate 24 grams, Fat 2 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 163 milligrams, Sugar 2 grams

SIMPLE TRAHANA SOUP WITH LEMON AND OLIVE OIL

Simple Trahana Soup With Lemon and Olive Oil image

This is just about the simplest dish to make with trahana, yet I find it incredibly satisfying and refreshing. I like it both hot and cold; it is cooling on a hot summer day and comforting on a cool one (we were in the middle of a bad heat wave when I was testing this week's recipes). The soup is adapted from a recipe in Diane Kochilas's new cookbook: "Ikaria: Lessons on Food, Life, and Longevity From the Greek Island Where People Forget to Die." My favorite herb to use with the soup is fresh dill. If you want to add more ingredients, simmer vegetables of your choice in the broth, or add blanched or steamed vegetables to the soup when you serve it. Broccoli would be great, as would peas, beans, or sugar snap peas.

Provided by Martha Rose Shulman

Categories appetizer, main course

Time 25m

Yield Serves 6

Number Of Ingredients 8

Ingredients

3 tablespoons extra virgin olive oil
1 1/2 cups sour bulgur trahana
8 cups water, vegetable stock, or chicken stock
Salt and freshly ground pepper
3 tablespoons lemon juice, strained
6 tablespoons crumbled feta
Plain Greek yogurt for garnish (optional)
Chopped fresh herbs for garnish

Steps:

In a medium soup pot heat 2 tablespoons of olive oil over medium heat and add trahana. Stir until coated with oil, about 1 minute. Add water or stock and bring to a boil. Add salt and pepper to taste, reduce the heat and simmer, stirring often, until trahana is tender and nutty tasting and the broth slightly thickened, 15 to 20 minutes if using home-made bulgur trahana (if you use semolina or flour trahana the time will only be 8 to 12 minutes and the mixture will be more like a porridge).
Remove from heat and stir in lemon juice. Spoon into bowls and top with a drizzle of olive oil and a tablespoon of crumbled feta. Garnish with plain yogurt if desired and chopped fresh herbs such as mint, parsley or dill.

Nutrition Facts : @context http, Calories 224, UnsaturatedFat 7 grams, Carbohydrate 28 grams, Fat 11 grams, Fiber 5 grams, Protein 7 grams, SaturatedFat 3 grams, Sodium 887 milligrams, Sugar 1 gram

TRAHANAS SOUP - GREEK PASTA SOUP

Trahanas Soup - Greek Pasta Soup image

Trahanas comes in 2 varieties - sweet or sour. The sweet version is a pasta made with milk while the sour version is made with yoghurt. From About.com. You can replace the vegetable stock with chicken stock. Make sure the stock is not salted as the feta cheese is quite salty.

Provided by Coasty

Categories Greek

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ingredients

1 cup trahanas pasta
5 cups vegetable stock
180 g feta cheese, crumbled
1/2 cup milk
2 slices bread, trimmed and cut into cubes
1 tablespoon butter

Steps:

Add the pasta and stock to a pot and bring to a boil. As soon as it starts to boil, reduce heat and simmer for 17 minutes, stirring occasionally with a wooden spoon to prevent from sticking to the pot.
While simmering, lightly fry the bread in butter to make croutons.
Add the milk and crumbled cheese to the soup, and stir. Cook 3 minutes more and remove from heat. Allow to rest for 5 minutes.

Nutrition Facts : Calories 283.3, Fat 14.3, SaturatedFat 9.4, Cholesterol 52, Sodium 623.9, Carbohydrate 26.9, Fiber 1, Sugar 2.8, Protein 11.4

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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).
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. (See notes)

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