Ingredients
- 1 kg strong flour
- 5-7 eggs
- 1 liter milk (use only as much as needed)
- 1 tablespoon salt
Instructions
- In a large bowl, combine the flour and salt. Make a well in the center and add the slightly beaten eggs.
- Gradually add the milk, mixing until a pliable dough forms. Knead the dough thoroughly for about 15 minutes and let it rest for a while.
- Spread a clean sheet over a bed or large surface and cut the dough into small flat pieces. Allow the dough to dry for several hours until it becomes easy to crumble (usually, drying it in the afternoon will make it ready for crumbling by 9-10 the next morning).
- To check if it’s ready, rub a piece between your hands. If it’s soft but doesn’t stick to your hands or feel like raw dough, it’s time to crumble it using a fine sieve specifically for trahanas. Alternatively, you can use a blender for easier processing.
- Once crumbled, spread the pieces out on the sheet again and let them dry for 2-3 more days indoors.
- Finally, transfer the dried trahanas to a pillowcase and leave it in the sun for 3-4 days to dry thoroughly.
- Store the fully dried trahanas in sterilized glass jars.
A Warm Note:
Homemade Trahanas with Eggs is a celebration of traditional Greek flavors and timeless culinary craftsmanship. This nourishing, tangy, and versatile dish is perfect for cozy family meals or as a delightful addition to your pantry. Share this heritage recipe with loved ones and bring the heart of Greek cuisine to your table!
