Middle Eastern Trahana Recipe
Trahana is a type of fermented grain made from cracked wheat or semolina mixed with yogurt or fermented milk that is used to make a popular soup in Balkan and Mediterranean countries.
Trahana is considered the world’s oldest fast food and is a traditional method of preserving milk and grains.
It is particularly popular in Greece, Cyprus, Turkey, Bulgaria, Albania, North Macedonia, Serbia, Kosovo, Armenia, and Iran.
Origin and Cultural Significance:
Trahana has been a staple ingredient – particularly in rural communities – in Greece, Turkey, and the Balkans for centuries, first being mentioned in the 11th century in al-Zamakhshari’s dictionary.
Trahana is made in the summer months when it is hot and windy and traditionally there is an abundance of milk, and the finished product provides grains and dairy for the winter months.
It is made using semolina, flour, bulgar wheat, or cracked wheat and combined with either milk, yogurt, or buttermilk to form a thick paste before being dried and broken up into small people-like pieces.
Different varieties of Trahana are found all over the Balkan and Mediterranean regions, with different countries using different ingredients to make it.
Typically Turkish Trahana adds vegetables, while the Armenian version contains eggs, and in Cyprus, they add halloumi cheese. Trahana is often used to make a traditional soup that is made with stock and a variety of other ingredients depending on the country it’s made in.
Middle Eastern Trahana Recpe
Trahana is a type of fermented grain made from cracked wheat or semolina mixed with yogurt or fermented milk that is used to make a popular soup in Balkan and Mediterranean countries.
Ingredients
- Dry Trahana - 1 cup
- Chicken or vegetable broth - 6 cups
- Olive oil - 2 tbsp
- Onion (finely chopped) - 1
- Garlic (minced) - 2 cloves
- Crumbled feta cheese (for garnish) - 1/2 cup
- Fresh parsley (chopped, for garnish) - 2 tbsp
- Salt and pepper (to taste)
Instructions
- In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
- Add the minced garlic and cook for another minute until fragrant.
- Pour in the broth and bring to a boil.
- Add the dry Trahana to the pot, stirring well. Reduce the heat to a simmer and cook for 15-20 minutes, or until the Trahana is tender and the soup has thickened.
- Season with salt and pepper to taste.
- Serve hot, garnished with crumbled feta cheese and chopped fresh parsley.
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 174Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 37mgSodium: 433mgCarbohydrates: 5gFiber: 1gSugar: 2gProtein: 8g
Nutrition is provided and calculated by Nutritionix. It is for general information purposes and is only a rough estimation.
