A basic pasta of the Greek cuisine, trahana is one of the oldest foods in the Eastern Mediterranean, having nourished countless generations. A tiny, raw grain product that comes in numerous varieties across, it has developed into a smart way to conserve milk.
Trahana is made with flour, semolina, and milk or yogurt, and has a granular and irregular shape. Delicious and easy to cook, it is marketed in different varieties: sour (prepared with flour and sour milk), sweet (fermented with fresh milk), thickly or finely granulated. It is also used to cook a soup, simply by adding water or with tomato or meat/chicken broth. The cooking time of trahana is usually short, about 15-20 minutes.