10+ Trahanas From Chios "The Authentic" Ideas

Hey everyone, it's Jim, welcome to my recipe site. Today, we're going to make a distinctive dish, Trahanas from Chios "the authentic". It is one of my favorites. This time, I'm gonna make it a little bit tasty. This will be really delicious.

Trahanas from Chios "the authentic" is one of the most well liked of current trending meals on earth. It's simple, it's quick, it tastes yummy. It's appreciated by millions every day. They're fine and they look wonderful. Trahanas from Chios "the authentic" is something that I have loved my whole life.

Many things affect the quality of taste from Trahanas from Chios "the authentic", starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Trahanas from Chios "the authentic" delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

To begin with this recipe, we have to prepare a few components. You can cook Trahanas from Chios "the authentic" using 7 ingredients and 10 steps. Here is how you cook it.

At some point we discussed trahanas and I mentioned that on the island of Chios we use tarhana herb in the making... so, I decided to post the authentic recipe from my Chios grandmother...

Recipe by bouka_tsoukaliou

Ingredients and spices that need to be Get to make Trahanas from Chios "the authentic":

1. 2 kg ripe tomatoes, quartered
2. 1 kg coarsely cut onions
3. 100 g dry tarhana herb
4. 1/2 kg fine semolina
5. salt
6. 450 g full fat sheep's milk yogurt or strained yogurt
7. 3/4 kg to 1 kg flour for bread (about 6-8 cups)

Instructions to make to make Trahanas from Chios "the authentic"

1. Mix the tomatoes, onions and tarhana herb in a pot and boil. Lower the heat and simmer until all the vegetables are tender, for about 35 minutes.
2. Remove the tarhana herb. Mash the vegetables by hand or use a blender.
3. Place the vegetable purée in a bowl, add the semolina and the flour and mix. Cover the mixture with plastic wrap and leave it to rest for half an hour.
4. Preheat the oven at 100°C. Place two baking trays lined with aluminum foil. Mix the yogurt with the purée and add as much flour as is needed to make a firm dough that should be quite sticky.
5. Place the dough on a dusted surface and knead it until it softens, for about 15 minutes. adding more salt if the dough is too sticky.
6. Divide it into 10 pieces. Press them with your hands so that they get about 1 cm thick and place them in the baking tray.
7. Leave them to dry in the oven for about 2-3 hours. (You need less time in ovens with a grill).
8. Turn the pieces and let them dry for an additional hour or until they become hard enough to crumble.
9. Blend the pasta in batches. Place the crumbs in the trays for an additional 2-3 hours until they get very hard. (The time required for this procedure is relative). From time to time check the crumbs and stir them.
10. Leave the trahana to dry at room temperature and then you can store it in airtight jars or cotton pouches (like pillowcases). It keeps for over a year.

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So that's going to wrap it up with this special food How to Make Perfect Trahanas from Chios "the authentic". Thank you very much for your time. I am sure you can make this at home. There is gonna be more interesting food at home recipes coming up. Don't forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!