Happy Tuesday!
Man, what a year so far! If you missed my last post and are wondering where the eff I've been, I had a rough start to the new year because I got laid off from my full-time job and was trying to figure things out during that transition. During that time, I also did some blog planning and other fun stuff behind the scenes which got me back into a routine and now I'm here! And let me say, it feels so good.
I'll share more about the fun stuff I'm working on later, but for now, let's talk about food! It's been too long.
Today, I'm sharing a recipe for a soup I loved, and I mean loved, growing up. It's called trahanosoupa (trah-ha-NOH-soo-pah), which simply means trahana soup (trah-ha-NAH), though honestly, I've always just called it trahana. Now, you may be asking, "What's trahana?"
Trahana is a type of ancient wheat product or "pasta" that's eaten in Greece and the eastern Mediterranean. There are two types: sweet trahana and sour trahana. Both are made with either semolina, cracked wheat, or flour. The difference between the two is pretty simple:
- Sweet trahana is made with milk (usually sheeps' or goats' milk)
- Sour trahana is made with soured milk and/or yogurt
Traditionally, trahana was made as a way to preserve milk for the cold winter months. It was made by combining the dairy with the wheat and dried in the sun over several days. This would normally be done in August as that's the hottest summer month. Once dried, it would be broken into tiny granules and could be stored for months.
Trahana is normally eaten in soups or as a porridge. It thickens as it cooks; it kind of reminds me of cream of wheat, but with a bit more texture.
Today's recipe is made with sour trahana. My mother always made the soup simply with some browned butter, water, feta, and milk. She said it was known to some as the "poor villager's meal" because of the simple ingredients used. There are variants that call for tomatoes and other ingredients as well! One of these days, I will experiment with other recipes, but for now, I'll resort to the warm, comforting bowl of creamy deliciousness that would always hit the spot on a cold day. Perfect for the winter. The flavor is delightfully savory and sour and a little hard to describe, which can only mean one thing: this soup has some umami going on!
The sweet variant of trahana could be used, though the end result will differ. For example, my mom always used sour trahana growing up, though she told me recently she tried it with sweet trahana for kicks. She said it took much longer to cook and because the sweet variant isn't made with soured milk or yogurt, the soup lacked that sour/umami tang, which is what really makes this soup shine to begin with!
There are different brands of trahana, but the one I always turn to is Vlaha; mainly because it's what my mom recommends as it "cooks so well." If you happen to have any Greek shops near you, you will certainly find trahana! If not, Amazon to the rescue! You can find both sour trahana there as well as sweet trahana. Though be warned, the price on Amazon for trahana is rather steep at times. I pay about four dollars for a package at my local store.
Trahana is super easy to make and can be from stove to table in a half hour or less. Serve with some crusty bread and you've got yourself a delicious, body-warming meal.
Yia sas!
📖 Recipe
Ingredients
- 2 tablespoons butter
- 4 cups water
- 1 cup sour trahana
- 6 ounces feta cheese, crumbled
- ⅓ cup milk, I use whole milk
- salt to taste, optional
Instructions
- Melt butter in a medium-sized pot over medium-high heat until lightly browned (be sure to keep a close eye on it, so it doesn't burn).
- Stir in the water, trahana, and a pinch of salt.
- Bring to a boil, then reduce the heat to low and simmer for fifteen minutes, stirring occasionally to prevent the trahana from sticking to the bottom. The trahana will absorb a lot of the water and will be soft. (See notes)
- Add the milk and feta and cook for an additional five minutes, stirring occasionally.
- Remove from heat and let rest for five minutes.
- Taste and add more salt if necessary. (See notes)
- Serve with crusty bread and enjoy!
Notes
Disclaimer: This post may contain Amazon affiliate links, which means I make a small commission if you make a purchase through them. By purchasing through these links, you are helping support this site! I only recommend items I personally own and love.
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Kiki who owns House of Pizza in Millinocket Maine (your Father knows the place) made this for me years ago. I love it so much that I wanted to eat the whole pot ... You are so blessed to have two parents who are cook the way that they do ... I enjoyed every meal that I have ever eaten with all of you ... 🙂
Every time I make it, I'm always sad there doesn't seem to be enough. 🙂 I feel very fortunate I got to learn so much from them over the years (and still learning, too). I also always enjoyed the feasts we had when you came to visit!
hey I like trahana as well . I am not from a greek decent but while I was in Cyprus for my Hotel Mnanagement studies I came across lots of Greek and Cypriot foods and no wonder I loved it too.
I am Shayal from Nepal and I am a chef/Instructor in a Hospitatlity training school called Silver Mountain School of Hotel Management.
My passion for food is something which I take from my different experiences food (from India,Australia, Cyprus,Greece and of course Continentel) and I give my own take with respect to its originality.
I have recently started following your posts especially those with greek recipes.
I love learning about new ingredients! I've never heard of trahana before but we have a great deli near by that sells all kinds of things we cant get in the supermarket. I will look out for some
I hope you find it, Ange! It's so good!
This looks delicious! I've never heard of trahana before. I'll have to seek this out. I'd guess that the international market near me might carry this.
Thanks, Debi. I hope they have it! It's such a great comfort food.
Hmm... I LOOOVE feta. I've never tried trahana before, but there is a first time for everything, right? Looks amazing. Thanks for the recipe!
Indeed, there is a first time for everything! I hope you try it and when you do, let me know how you liked it. Thanks, Taylor! <3
Can this be made in advance and reheated prior to serving? I don't get home from work until after supper but I prepare it in the morning for my husband to heat and serve....
Hi Rachel! Yes, absolutely. You can reheat it over the stove or in the microwave. Let me know how it turns out!
Well this was fab!!
I made Trahana that my Yiayia would be proud of!
Thank you x
So glad it came out good, Penny! <3
Perfect! Just like mama uses to make!
Thanks, Spiro!
The τραχανόσουπα was amazing! Just made it for lunch. I had some trahana from Crete sent to me by some sisters at a monastery in Rethimno that prepare it themselves. I wasn't sure how to cook it, so I did a google search and found your site. I'll tell you, it was a hit in our house! I printed the recipe to use again!
So glad to hear it, Maria! I'll bet it was especially amazing having it with the trahana you got your hands on!
My family and I went to Greece over the holidays and I brought back several packages of trajana along with other grains and beans I wasn't familiar with. Never having tried it, I can't wait to try your recipe! The beauty is in its simplicity!
It warms your bones on a cold day
When serving Squirt some fresh lemon 🍋 a grind of salt and pepper hhhmmmmm cozy deliciousness in every spoonful
oh my sweet lord when my grandmother was making me this traditional dish it meant the world to me .that taste and aroma wow ....i remember well the whole process of making it huge sheets of pastry dried and then crumbled ....delicious....second dish that i use to love was kokoretzi at Easter....thank you.How is Boston?
Hi Marissa - quick question for you. I bought some trahana a few months ago and it has a relatively short expiry date (it is the end of this month..). Is this something that can actually keep for longer than the stated date? If not, I'll be expediting this recipe! Thank you!
Hi Mia! I've never kept trahana too long after the expiration date to be honest. Because it's made with milk, I was a little too nervous to take that chance and didn't want to risk it! Sorry that's not the most helpful answer but I really hope you enjoy the recipe!
This recipe was so tasty! Insanely easy to make and such a cozy meal on a cold day. It came together super fast, and I was really pleasantly surprised by just how great the flavor was for such a simple recipe. Definitely will be making again!