Hello everybody, it’s Jim, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, trahanas homemade. It is one of my favorites food recipes. This time, I will make it a bit tasty. This is gonna smell and look delicious.
sweet trahana • medium potatoes boiled without their skin and mashed with a fork • feta cheese (or half and half feta with regato or kefalotyri) • goat milk (you can get it at the supermarket) as much as it takes for a batter that isn't thick • eggs • oil • (salt, according to taste and depending on the cheese) To make trahana from scratch the process is simple! Let the yoghurt ferment, become sour, by leaving it outside the fridge on your kitchen bench. Then you slowly boil the yoghurt with the wheat, stirring constantly until the yoghurt is absorbed. Tarhana is a staple in many parts of Turkey.
Trahanas homemade is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Trahanas homemade is something which I’ve loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook trahanas homemade using 5 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Trahanas homemade:
- Make ready 1/2 kg strong flour
- Make ready 1/2 kg fine semolina
- Make ready pinch salt
- Get full cream milk (for sweet variation), or
- Prepare sheep milk yoghurt (for sour variation)
Place a pan over high heat. 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.
Steps to make Trahanas homemade:
- Knead the ingredients together, using enough dairy to achieve a smooth dough that is no longer sticky.
- Pinch off small pieces of dough and flatten them into discs between your palms.
- Spread the discs out on a tray, cover with tulle, and allow to dry. It could take up to 3 days. Make sure to flip them over during that time.
- When the discs have dried, (not bone-dry, or you will struggle to crumble them), process them in a food processor, to obtain crumbs, either coarse or fine, depending on your preference.
- Spread the crumbs out and allow to dry for one day, covered by tulle. It can be stored in a fabric bag in a dry place, or in a covered plastic container in the fridge.
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. In my mind, trahanas is a forerunner to pasta. In Greece, trahanas is traditionally prepared during the summer: a mix of cracked wheat and yoghurt or sour milk is boiled to thicken and make a runny dough; the mix is shaped into smaller pieces, spread over large sheets and dried under the summer sun. Trahana, known in Crete as xinohondros, is one of the eastern Mediterranean's most ancient and delicious foods.
So that is going to wrap it up with this special food trahanas homemade recipe. Thank you very much for your time. I am confident that you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
