Ingredients
- 3 kg hard flour
- 2 liters sheep’s milk
- 1 tablespoon salt
Instructions
- In a large basin, combine the flour and salt.
- Make a well in the center and gradually pour in the milk, mixing continuously until you form a pliable dough.
- Knead the dough for about 15 minutes, then let it rest for a while.
- Spread a clean sheet over a bed or large flat surface, and cut the dough into small, flat pieces.
- Allow these pieces to dry for several hours until they are dry enough to crumble.
- (For example, if you spread them in the evening, they may be ready for crumbling by the following morning around 9-10 AM.)
- To check if the dough is ready, press and crumble it with your hands. It should feel soft but not sticky, and it should not have the texture of raw dough.
- Once ready, crumble the dough pieces through a traditional trahana sieve or use a blender for a quicker method.
- Spread the crumbled trahana back onto the sheet and let it dry for 2-3 days.
- Finally, transfer the trahana to a pillowcase and leave it in the sun for 3-4 days to dry completely.
- Store the fully dried trahana in sterilized glass jars to preserve its quality.
A Taste of Tradition
Homemade trahana is more than just a recipe; it’s a connection to tradition and heritage. Whether you enjoy it as a hearty soup or a comforting stew, this recipe is a labor of love that brings warmth to any table. Savor the flavors of nostalgia and share it with loved ones!
