Trahana is probably one of the oldest foods in Greece. It represents an answer to one of life’s greatest problems. Namely, how does one preserve perishable foods? From ancient times until now, trahana has usually been used in soups, as a simple porridge, or as a type of shepherds’ gruel. Trahana is generally prepared in two different styles, sweet or sour. Regardless of the style the method of preparation is similar for both types. You mix milk (sweet) or yogurt/sour milk (sour) with cracked wheat and a little salt and let it dry in the sun. Traditionally in Greece this is done in the village on one’s rooftop. Fortunately for us we can purchase both styles of trahana at any local Greek deli. In this recipe we will use sweet trahana from Crete and combine it with a little olive oil, sundried tomatoes and a hearty Graviera. Trahana prepared in this way resembles a dish similar to couscous.
What you need:
- 500g sweet trahana (found at your local Greek deli)
- 1-2 cups of grated Graviera (you can substitute Romano or Asiago)
- 1 cup sundried tomatoes soaked in hot water
- A generous amount of olive oil for drizzling over the trahana
- Salt and pepper to taste
How It’s done:
- Soak the sun dried tomatoes in a little hot water to reconstitute. After about 15-20 min cut them into a small dice.
- Cook the trahana in a large pot of salted water for about 10-12 min.
- Drain the trahana, drizzle with a little olive oil, add the tomatoes, and serve with a generous amount of Graviera. I served this as a side dish with confit okra