Ingredients
- 1 kg cracked wheat
- 2.5 liters sheep’s milk
Instructions
- In a large pot, heat the milk to a boil, stirring constantly to prevent sticking.
- Gradually add the cracked wheat, continuing to stir until all the milk is absorbed.
- Once the mixture thickens and absorbs the milk, remove it from the heat, cover the pot, and allow it to cool. The mixture will form a dough-like consistency.
- When cooled, spread the dough in small pieces on a clean sheet to dry.
- It may take several hours to dry. To speed up the process, use a fan.
- Check the readiness of the dough by pressing it with your hands. It should not stick to your hands but also shouldn’t be completely dry.
- Pass the dried dough through a special trahana sieve or blend it lightly in a food processor to break it into small granules.
- Spread the granules back onto the sheet and let them dry for another two days.
- Finally, place them in a pillowcase and leave them in the sun for about a week to dry completely.
- Once fully dried, store the trahana in sterilized glass jars for long-term use.
A Tradition Worth Keeping
This homemade trahana recipe carries the warmth of tradition and the flavor of authenticity. Perfect for soups or stews, it’s a delightful way to bring a bit of heritage to your table. Embrace the process, and enjoy the taste of homemade care and love!
