Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Olive oil

  2. 2 tablespoons 30ml Onions - small diced (medium)

  3. 6 Garlic cloves - minced

  4. 1 Chicken stock

  5. Trahana

  6. 1 1/2 cups 355ml Whole milk - warmed

  7. 1 1/2 cups 355ml Yogurt

  8. 1 teaspoon 5ml Lemon juice

  9. 1 1/4 lbs 567g / 20oz Cracked bulgur wheat

  10. 1/4 cup 15g / 1/2oz All-purpose flour

  11. 1/4 cup 59ml Semolina

  12. 13 Eggs - slightly beaten

  13. 1/2 tablespoon 7 1/2ml Gray salt*

  14. Freshly-ground black pepper - to taste

Instructions Jump to Ingredients ↑

  1. * Note: Gray salt is a raw, wet salt that can be found at gourmet shops. To use gray salt, lay it out on a sheet pan and dry it out in a 350 degree oven and then grind it.

  2. Heat a little olive oil in a pot and saute the onions and garlic. Cook until onions are translucent. Add into chicken broth and bring to a boil. Add trahana and cook until tender. Season with salt and pepper. Serve with garlic toast.

  3. Trahana: Combine in a large bowl, the milk, yogurt, and lemon. Cover it and let stand overnight to sour.

  4. Next day, in large pot mix the bulgur, flour, and semolina in a bowl and blend in the soured milk-yogurt mixture and eggs. Bring to a boil. Reduce the heat and simmer for 10 minutes, stirring with a wooden spoon. Season with salt and pepper. Let sit for 20 minutes.

  5. Place large spoonfuls of the mixture on a baking sheet and place in an oven preheated to 150 degrees and let dry for 8 hours. When dry, place in a food processor and pulse to break into pebbles. Store in jars in a dry cool place. Use like rice and pasta and in soups.

  6. This recipe yields 8 servings.


Send feedback