Ingredients:
- 3 kg einkorn flour
- 2 liters fresh milk
- 1 tablespoon salt
Preparation:
- In a large mixing bowl, combine the einkorn flour and salt. Mix well.
- Make a well in the center of the flour mixture and gradually add the milk while kneading. Knead until you achieve a soft dough that does not stick to your hands. Add milk as needed—depending on the flour, you may not use the entire amount.
- Knead for approximately 10 minutes and allow the dough to rest for a while.
- Spread a clean tablecloth on a table and cut the dough into small bite-sized pieces. Let these pieces dry for 7-8 hours or more until they can be crumbled.
- (Tip: Spread them out in the morning and check them by afternoon.)
- To check if the dough pieces are ready, rub a piece between your hands. If it feels soft but does not stick, it’s ready to crumble.
- Use a trahanas sieve to crumble the pieces, or use a blender for a quicker and easier option.
- Once all the dough has been crumbled, spread the trahanas on the table for another day to remove excess moisture.
- Finally, transfer the trahanas to a clean pillowcase and leave it under the sun for 3-4 days to dry completely.
- Store the dried trahanas in glass jars in a cool, dry place.
A Note to Savor:
Crafting homemade trahanas is a heartwarming journey that connects you to the flavors of tradition. With einkorn flour adding a nutritious twist, every spoonful carries a story of care, patience, and authentic taste. Enjoy this culinary gem as a comforting soup or hearty dish for any season!
