Sour trahana is a combination of wheat flour and soured milk (or possibly yogurt, which is not quite the same thing). It ends up sort of like a tiny pasta (a bit like couscous), although the pasta we're familiar with generally contains water or egg (or both) instead of dairy. There's also a "sweet" version made with fresh milk instead of sour/yogurt. A number of online sources refer to it as Greek in origin, although others hedge their bets and call it "Mediterranean" or even just "ancient." You can buy it for about 4 bucks a pound over the Internet, if you're curious. I'm still trying to decide if I want to spring for some or not-- I have to admit I'm awfully curious, but most of the recipes I've seen seem to be more cold-weather dishes; stews, porridges, etc.
Thursday, April 12, 2012
Sour Trahana
Sour trahana is a combination of wheat flour and soured milk (or possibly yogurt, which is not quite the same thing). It ends up sort of like a tiny pasta (a bit like couscous), although the pasta we're familiar with generally contains water or egg (or both) instead of dairy. There's also a "sweet" version made with fresh milk instead of sour/yogurt. A number of online sources refer to it as Greek in origin, although others hedge their bets and call it "Mediterranean" or even just "ancient." You can buy it for about 4 bucks a pound over the Internet, if you're curious. I'm still trying to decide if I want to spring for some or not-- I have to admit I'm awfully curious, but most of the recipes I've seen seem to be more cold-weather dishes; stews, porridges, etc.
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