Trahana (TRAH hah nah) is one of the world’s most ancient foods, a nutritious grain product that originated as a way to preserve milk. This quick and easy comfort food is still a favorite among the Greeks. With a soft creamy texture, it is nutritious, sating and delicious. This ancient “fast food” is also extremely versatile for any meal of the day as either a main dish or an accompaniment to a wide variety of foods. See "How to Enjoy" below for cooking suggestions.
Trahana is cooked and sun-dried, resulting in tiny pasta-like pebbles ready for quick meal preparation. Our trahana is the sour variety. Tangy and delectable, it is made by a small family business in Glykovrisi, Lakonia, near the ancient city of Sparta. We chose it for its complex, rich, earthy flavor and almost umami quality.
See "Recipe Ideas" below for cooking and serving suggestions.
Ingredients: Semolina, Flour, Water, and Salt.
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Serving size – 85 g |
|
|
Calories |
325 |
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Total Fat |
3.92 g |
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Saturated fat |
0.85 g |
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Sodium |
1.7 mg |
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Total Carbohydrate |
51.62 g |
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Dietary Fiber |
2.6 g |
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Total Sugars |
1.7 g |
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Protein |
11.65 g |
Recipe Ideas
To prepare trahana, just combine broth (or water) in a ratio of approximately 6:1 to trahana. Let it simmer for approximately 8-10 minutes, stirring occasionally. You can adjust the water or time to achieve either a soup-like, or thicker, porridge-like consistency. It can be enjoyed as a breakfast cereal like oatmeal plain or paired with Greek yogurt and/or honey. It is also delicious with fried eggs. As a meal by itself, you can add ingredients like tomatoes, mushrooms, onions, garlic and other vegetables or just a drizzle one of our Greek olive oils and a sprinkling of feta cheese and black pepper. Prepared thicker, its pleasing savory earthy flavor is an excellent accompaniment for a variety of meat dishes in place of other starches like rice, mashed potatoes or polenta.
- Reviews
- Questions
LOVE THE TRACHANA
Haven't had Trachana for a couple of years, so my wife surprised me with a new package. It smells like bread while cooking and tasted soooo good!
United StatesNice change...
I used-them in soup and found them quite delicious.A real treat and a refreshing change from regular pasta....
United StatesPerfect
Excellent. I use them to make Keftedes and they come out beautifully.
United StatesComfort food
it brings back memories of eating trachana in my mothers kitchen .
United StatesTrachanas
Great! I use it in my soups and stews. Adds great flavor.