As you know, trahana is one of our favourite winter foods. It makes for a hearty, nutritious soup with spiced peppers, can become a luxurious dish with the addition of truffles, or a very unique breakfast with olive oil, cheese & honey. You can also use it to make a creamy soup, or add to your stews for texture.
What it is? It is a mixture of fermented milk and wheat, with a slightly tangy flavour and a very comforting smell! A classic in Greek cuisine.
So this week, as we are preparing for our Winter Rural Feast in December, plan wine tastings for the months ahead and many other culinary experiences for you all (check this space!), we couldn’t but make a nutritious breakfast.
This week we’ve cooked trahana in milk (you can use hazelnut milk or any other milk of your choice), and added our absolute favourite: smooth hazelnut butter! Made purely from organic, raw hazelnuts, with no added salt or any preservatives, it is the ideal way to get all the nutrients from nuts. Add some honey and you’ve got yourselves a breakfast that can get you through any challenging winter day!
Serves 1
75g trahana
250g milk of your choice
1 tsp hazelnut butter
1 tsp raw hazelnuts, roughly chopped
1-2 dried figs, roughly chopped
1 tsp honey, plus more for serving
In a small pot add the trahana and your milk. Over medium heat bring it to a simmer, then lower the heat to its lowest setting. Let it cook, stirring often (otherwise it will stick to the bottom of the pot), for 15- 20 minutes, until trahana is soft and you have a porridge-like texture. You may need to add a bit more milk to loosen it up.
Add the hazelnut butter and honey and give it a swirl. Top with the chopped hazelnuts and dried figs and more honey if desired.
