Trahanas belongs to the big family of pasta.
There are a lot of variations: Trahanas can be sweet or sour, fine or chunky, vegan or not. The basic ingredients of the dough that trahanas is made of are flour and milk.
The dough is then cut in small pieces of same thickness and spread on a white sheet in order to dry.
This procedure is recommended to be done in a well ventilated room and ideally during the warmest months of the year, in order to decrease the time of dehydration.
If possible, we should use fans to speed things up. The dehydration phase is very crucial so as trahanas does not rot when stored!
Next step is to take the dry pieces of dough and grate them by passing them through a sieve with big holes, so as to get the traditional shape of trahanas.
We then store it in a fabric bag, in a dry and cool cupboard.
In our recipe, dough consists of flour, semolina and yogurt, in which we add boiled onions and fresh tomatoes, extra virgin olive oil and spicy hot peppers.
The most interesting part in this dough is the use of “trahanohortaro”, an aromatic herb that grows exclusively in Chios island and the shores of Minor Asia.
Trahanohortaro gives spectacular taste and flavor to trahanas soup when cooked.
Trahanas has raised a lot of generations, but in the last two decades became less popular, due to the fact that Greeks turned to modern and more “stylish” gastronomic choices.
During the last years, because of the economic crisis, trahanas has reappeared once more to our daily diet.
- 1, 5 lt. water
- 2 cubes of bio beef or vegetable stock (optional)
- 3 tbs. extra virgin olive oil
- 430gr. fresh ripe tomatoes, crushed
- 100gr. trahanas
- 1 tbs. tomato paste
- 2 pinches sugar
- 150gr. fresh goat cheese in small pieces (optional)
- 4 thick slices of whole-wheat bread, toasted
Bring water to the boil in a big casserole.
Add cubes of beef or vegetable stock, a pinch of salt, olive oil, crushed tomatoes, tomato paste and sugar.
Add trahanas and stir.
Boil without lid, stirring occasionally, over medium heat, for about 25 minutes or until soup has thickened a little and trahanas is soft.
Taste and season according to your taste.
Optionally, serve hot in a deep bowl with a toasted slice of bread.
Sprinkle with goat cheese and enjoy!