Recipes with our handmade trahana.
Trahanas with mushrooms
Ingredients( for 4 servings)
- 100 gr. Sour trahana
- 500 gr. mushrooms champignon
- 1 onion chopped
- 1 tomato
- 1 green or yellow pepper finely chopped
- 1/2 liter chicken or vegetable broth
- Olive oil
- Red paprika
In a saucepan, warm the olive oil and sauté the chopped onion and pepper.
Add the mushrooms and cook until they are browned.
Add salt , pepper and red paprika if you want.
Pour the trahana, mix and add chicken broth and tomato, peeled and chopped.
Let it boil until thickened and reduced.
Serve hot with freshly ground pepper and if you wish, with feta cheese or grated hard cheese like kefalotiri.
• 250 g tart frumenty
• 3/4 cup of olive oil
• 1 large dry onion (chopped)
• 1 bunch of fresh mint (chopped)
• 3 tomatoes (cubed)
In a saucepan heat the oil and sauté the frumenty with the onion over high heat for 2-3 minutes
Cool off with hot water so as to cover the frumenti
Season with salt and reduce heat until tender, stirring frequently. If you need to add some more water.
Once it has softened and thickened, remove from the fireand add tomatoes and mint and mix well.
Serve with virgin olive oil and sprinkle freshly ground pepper!
Τrahanas rustic pie
An open face pie from the area of Kakavijë. Rich in authentic local products such as homemade frumenty, feta and pure butter, that we now find more easily in the cities, in shops with traditional products.
• 500g. trachana sweet (bulgur)
• 1 liter of water
• 300ml milk
• 4 eggs
• 500g. grated cheese
• 4 tsp. butter
• 5 sheets of rustic pastry
• ½ cup melted butter
• ½ cup olive oil
• 1 egg beaten with ½ cup milk for brushing
Boil frumenty in water with a little salt for about 15 minutes and let the water boil away and thicken. It must not boil completely. Leave it to cool a little.
Preheat the oven to 180 ° C., whisk four eggs in a bowl and add the milk and feta cheese. Add the frumenty along with four tablespoons of pure butter and stir.
Mix the melted butter with the olive oil. Cover with all 5 layers of pastry on a greased round baking pan 32cm diameter letting the edges overhang.
Add the filling and bring the edges inwardly to create a roll around in the pan.
Pour over with the whipped mixture of egg and milk and bake the pie in the preheated oven for about 1 hour, until its golden brown and the filling thickens well.
Pork with trahana and leek
Ingredients (for 4 servings)
- 1 ½ kg pork leg
- 2 kilos leek
- 100 gr Sour trahanas
- 1/2 cup red wine
- 2 ripe tomatoes
- 1 cup of olive oil
Cut the meat into portions, wash it and let it drain.
Braise it for about 15 minutes until it becomes soft and remove from the pot.
Clean and wash the leeks thoroughly.
Slice them into 5 centimeters pieces and braise them in boiling water.
Put the oil on to burn and sauté the chopped onion.
Add the meat, sauté for a few minutes. Add the leeks, salt, pepper and tomato puree. Deglaze with the red wine. Add water, as much as to cover the food, the trahana and let it boil until thickened and reduced.
Serve the food warm!
Tomato - Trahana soup with mussels and crashed red papper flakes
INGREDIENTS (for 6 servings)
• 5 tbsp extra virgin olive oil
• 1 cup of sour trahana
• 3 cloves of garlic, finely chopped
• 1 hot pepper
• 2 cups of dry white wine
• 4 cups of water
• 2 cups of canned tomatoes
• Salt and pepper
• 2 kilograms of mussels, washed (brushed with a brush under running water and with their yarn – if they have grown one)
• 150 g feta cheese crushed
• 1 tbsp. fresh parsley cut
Put in a pot the water, 1 cup. of wine and then the mussels.
Cover until the mussels open. We strain to get the sand out, and keep the juice. We only keep the opened mussels and the juice . The rest we throw away.
Heat the olive oil in a large saucepan along with trahana, garlic, and hot pepper, stirring until the garlic turns slightly brown.
Add the remaining wine and 5 cup of the juice .
When it begins to evaporate, add the tomatoes and cook in moderate heat until it tightens slightly.
Add salt, pepper and sugar.
Put feta cheese on top, and serve immediately.
Ingredients (for 6 servings)
1 pound ground beef olive or rump
• 4 Tbsp.. Oil
• 1 onion grated on grater
• 120 g. wheaten sweet frumenty
• 2 slices of stale bread without the crust
• 1 tomato grated without the seeds and skins
• 120 g. kefalograviera grated
• 2 eggs lightly beaten
• 1 tbsp Dry mint finely grated or 8-10 fresh leaves sheared
• 1 pinch dried oregano grated
• salt and freshly ground pepper
• flour for flouring meat
• oil for frying
Put the frumenty in a bowl, pour the hot water, until it covers the frumenti, and leave it to soak for 20 minutes.Press the frumenty well in colander to leave all fluids. And soak the bread in crushed tomatoes for 2-3 minutes. Put the onion in a nonstick pan with a little water and sweat it. Add olive oil, saute over medium heat 2-3 minutes, until it becomes transparent.
Let the onion cool off . Pour into a bowl with the minced meat and season it. Add frumenty, bread with tomato, eggs, the herbs, the kefalograviera cheese and season again the mixture for a few minutes, until the materials have tightened. Cover the bowl with plastic wrap and put for an hour in the fridge.
Then shape into medium size meatballs. Throw flour on a work surface or on a platter and roll meatballs to be wrapped well.Heat up some olive oil in a wide nonstick frying pan, on medium-high heat and fry the meatballs, dropping little by little in the pan to prevent the fall of temperature. Brown the meatballs all over, take them out with a slotted spoon and leave to drain on absorbent kitchen paper.
Serve hot, accompanied by a sauce that you make stirring yogurt with olive oil, fresh chopped herbs and maybe a little mustard.
Recipes with our handmade pasta.