Trahana is a pasta made from flour and milk and has a granular and irregular shape. The grains are about 2-3 millimeters in diameter.
Hill and Briar agree that trachana is related to the Greek word trakton. Dolby (1996) links it to the Greek tragos/traganos, described (and condemned) in Galen's Geoponika 3.8
Trahana is made by mixing flour, yogurt and sour milk, and optionally cooked vegetables, salt, semolina, spices (mainly tarhana herb), allowing the mixture to ferment, dry and usually result in grinding and sifting. Fermentation produces lactic acid and other compounds giving Trahana its characteristic sour taste and good keeping properties: the pH is reduced to 3.4-4.2 and the drying step reduces the moisture content to 6-10%, resulting in a state inhospitable to pathogens and food spoilage organisms while preserving milk proteins.
Trahana has close to 400 calories per 100 grams, 53 grams of carbohydrates, 12 grams of fat and 16 grams of protein, and 1 gram of fiber.
Thanks to the milk that Trahana contains, it is a source of calcium, while it also contains magnesium, selenium, phosphorus and chromium.
In general, Trahana is a classic comfort food dish in Greece.
Although many consider that Trahana "fattening" it is a very good choice for a meal, especially if it is accompanied by a source of protein, such as feta cheese, yogurt, or boiled chicken or fish, and of course salad or boiled vegetables.
The rustic taste of Trahana goes wonderfully with famous Greek cheeses, such as barrel feta, Kalathaki Limnos, Arcadia myzithra, Cretan xinomyzithra, Naxos arsenic, Andros volaki, San-Mihalis Syros.
The amazing thing is that Trahana can be served in many ways, so that each time we get a different taste result:
With fresh butter, grated feta cheese and croutons from country bread.
With a spoonful of homemade tomato paste and some dried oregano or basil.
With slices of Cretan apaki, lightly pan-fried, and grated Cretan cave graviera.
With sautéed king mushrooms and a few drops of truffle oil.
With Kozani yolk and a spoonful of chicken.
With sausage rings and grated cephalograviera of Amfilochia.
We can also serve it thicker and thicker, that is, like a risotto, next to cooked meats, such as goat, beef in the pot, rooster in wine.
Ultimately, Trahana is a hearty, delicious and very healthy dish. It is easy and quick to make, and at the end of a long winter day, it manages to fill us up, calm us down and calm us down. The ultimate comfort food!