Spicing up traditional Trahaná

February 21, 2019

Spicing up traditional Trahaná

Trahaná or trahanás is the ultimate Greek comfort food. It is made with flour and yogurt in the summer months, then covered with clean sheets and dried and preserved as a light pasta for the winter months. There are many variations, sour, sweet or mixed with veggies.

Agrozimi, a third-generation Greek pasta maker, makes different kinds of trahaná but we decided to bring to the US the most traditional type, the sour trahaná. Being a company that respects tradition, Agrozimi makes this trahaná with the finest soft wheat flour and yogurt from cultured, pasteurized, whole milk. The dough is naturally air-dried (no forced air ovens here!) and then passed through a sieve by hand, giving it a distinctive texture and flavor. 

When I was a child, my grandmother used to prepare trahaná for breakfast on the very cold winter days or for a light supper. It was also our standard meal when we had a cold or were sick at home, as it's a light, nutritious, healthy meal. My kids love it too, especially my one son.  It's his go-to, easy college dinner and I have to think of special deliveries for him now that he is studying abroad. 

The other day I had the urge for trahaná because of the polar vortex we had here in Cincinnati, but I wanted to spice it up to feel even warmer.  So I added a few spoonfuls of Elli & Manos Flaming Red Pepper Greek Flavor Burst and what a treat it was, I SO recommend it!  Here's the quick and easy recipe, give it a try!


1 cup Agrozimi Trahaná

3-4 tbsp Elli & Manos Flaming Red Pepper Greek Flavor Burst

1 tsp of Tragano Greek Organics Extra Virgin Olive Oil

salt to taste


Put 5 cups of water and 1 cup of trahaná in a medium sauce pan and bring to a boil.

Lower the heat to medium and continue boiling for approximately 7-10 minutes. The trahaná is ready when the mixture has a thick consistency and the pasta is cooked (some like it more or less "al dente" - depending on your taste, you can add more water if needed and boil a little longer).

Remove from the heat and add 3-4 tbsp of Elli & Manos' Flaming Red Pepper. Mix well and top off with a generous drizzle of Tragano olive oil; add salt if you still need it or for an even hotter flavor, add more Flaming Red Pepper.


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