How to Make Traditional Greek Trahana from Scratch
A traditional pasta made with flour and milk or yogurt
Trahanas is the ultimate comfort food for Greeks. This traditional dried pasta is made with flour and milk or yogurt. The dough is naturally dried and then crumbled into tiny granules that are mainly used in soups, pies and other comforting rustic dishes.
If there is one flavor deeply carved into my childhood memories, it is the trahana made by Mrs. Elli, my grandmother Dimitroula’s beloved friend. Food is memory, and through its aromas and flavors it has the power to take us back to those carefree early years of our lives, when even the simplest things carried a little bit of magic.
I grew up eating this incredible trahana because my mother used to make it for my breakfast, and every single year Mrs. Elli would make sure to supply us with plenty of it. She was a warm-hearted and remarkable woman in every way. Together with my grandmother, they were extraordinary cooks, women who expressed their love through food and wrapped everyone around them in warmth and care.
When she “left” for the neighborhood of angels, where I am sure she and my grandmother are still cooking together, I never tasted trahana as delicious as hers again. So imagine my joy and excitement when her daughter Olympia, our beloved “Olympitsa”, contacted me and asked if I wanted her mother’s trahana recipe! I had no idea it even existed!
Filled with emotion, excitement and anticipation for the final result, Mrs. Elli’s trahana came back to life in my kitchen. It was kneaded, spread out, dried under the summer air and filled the house with its wonderful aroma. This winter we will once again enjoy it warm, creamy and comforting on cold days.
Even in the middle of summer and during a heatwave, I could not resist making my very first trahana soup. One spoonful was enough to awaken all my childhood memories and take me back nostalgically like an old summer movie. Despite the heat, the pot disappeared in no time! Those sweet little onion pieces together with the red peppers created the most incredible aroma and flavor… truly unforgettable.
“Thank you so much Olympia!”
In the photo, Mrs. Elli with Olympitsa and my grandmother Dimitroula…
🛒Ingredients
🔸 Ingredients, for 3.5 kg trahana
- 🍶 2 kg full-fat sheep’s yogurt
- 🌾 About 2.5 kg all-purpose flour
- 🌽 250 g coarse semolina
- 🧂 1 tbsp salt
- 🧅 2 large onions
- 🫑 1 red pepper
🔸 We will also need the traditional trahana sieve called “argioloi”.
👩🍳Preparation
Peel the onions and slice them thinly.
Cut the red pepper into small cubes.
Place all the ingredients in the bowl of a stand mixer or a large mixing basin and mix them together. Add the flour gradually and knead until you have a soft and pliable dough that does not stick to your hands.
Cut pieces from the dough and place them on a clean tablecloth, side by side, in a shady and well-ventilated area. Once they begin to dry, turn them over. This usually takes about one day.
The next day, break the dough into smaller pieces and move them around from time to time so they dry evenly on all sides.
Usually on the third day, depending on the temperature and humidity, while the dough is still semi-dry, gather it and rub it through the first coarse sieve using the traditional argioloi.
After passing through the coarse sieve, continue rubbing it through the finer sieves with smaller openings.
Spread the trahana onto the tablecloth and cover it with tulle fabric. It is best to fold the edges of the cloth upward to create a small barrier so the trahana does not scatter onto the floor. Let it dry completely, stirring it regularly.
To make absolutely sure there is no moisture left, dry it in the oven at 50°C using top and bottom heat for 2 hours.
Store it in cloth bags or glass jars. Personally, I keep mine in the refrigerator.
Useful Tips
🔸It is best to prepare trahana toward the end of summer because weather conditions are ideal during that period. The most important thing to pay attention to is the drying time, which depends heavily on temperature and humidity levels. I managed to speed up the drying process considerably by placing the dough under a ceiling fan while also using a dehumidifier. But be careful not to let it dry completely because it will become rock hard and difficult to crumble.
🔸If you do not have an argioloi or if the process feels tiring, you can also use a food processor. The pieces will not be perfectly even in size but personally I love that rustic homemade look.
🔸For my second batch, I passed half of the trahana through a fine sieve and the other half through a medium sieve to create larger pieces. Fine trahana is perfect for soups and pie fillings, while the coarse version works beautifully as a side dish for meats and poultry, much like rice or pasta.
🔸You can also make “trahanotto”, a creamy risotto-style dish. White or tomato-based, with mushrooms or vegetables, the possibilities are endless.
🔸The trahana we are making here is sour trahana because it is made with yogurt. There is also sweet trahana, which is made with milk and has a milder flavor. Both versions are traditional and are used depending on the region, the recipe and each family’s habits.
“Fine trahana”
“Coarse trahana”
And once your trahana is ready, don’t wait too long… start cooking delicious comforting dishes! From traditional trahana soups to rustic pies and creamy trahanotto, the possibilities are endless and full of homemade flavor.
🔸 Traditional Greek Trahana Soup
The ultimate winter comfort food. Creamy, aromatic and filled with childhood memories.
🔸 Trahana with Mushrooms and Syglino
A deeply flavorful and hearty dish where creamy trahana pairs beautifully with mushrooms and smoky Greek syglino.
🔸 Trahanopita, A Traditional Greek Pie with Trahana
A traditional Greek pie with a rich and creamy filling made with trahana, eggs, feta cheese and milk. Full of comforting flavors, it brings back memories of village kitchens and homemade family meals.
A wonderful traditional pie where the trahana soaks up the rich chicken broth before baking.
🔸 Rustic Zucchini Pie with Trahana Cream
A delicious rustic pie with tender zucchini and creamy trahana filling that adds incredible flavor and texture.
🔸 Tarkasi
A traditional crustless zucchini pie made with trahana.
Enjoy!
Nanà…💖
