Trahanas is cooked as a thick soup by adding it to stock, water, or milk, and simmering. Alternatively, it may be fried and then cooked in only as much liquid as it will absorb. It is a traditional Greek Product and can be found as sweet trahanas or sour trahanas, which differ in taste.
Trahanas is made by mixing flour, yogurt or sour milk, and optionally cooked vegetables, salt, groats, and spices (notably tarhana herb), letting the mixture ferment, then drying, and usually grinding and sieving the result. The fermentation produces lactic acid and other compounds giving tarhana its characteristic sour taste and good keeping properties: the pH is lowered to 3.4-4.2, and the drying step reduces the moisture content to 6-10%, resulting in a medium inhospitable to pathogens and spoilage organisms while preserving the milk proteins.
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