Trahana is a pasta made of flour and semolina. Its shape is irregular and grainy. It is cooked either as a soup, boiled in enough water or thicker with less water. Trahana from Chios is cooked with tomato and wild herbs.

Preparation instructions:

Use 200g of trahana (1 heaped cup, approximately 200ml) for 2–4 servings. Bring 4–5 cups of water (approximately 800–1000ml) to a boil in a pot. Then reduce the heat to low and gradually add the trahana, stirring constantly to prevent lumps. Add tomato sauce or passata (optional), salt, and pepper, and let it simmer gently for 10–15 minutes, until it reaches a creamy consistency, stirring frequently to prevent sticking. Adjust the consistency to your preference by adding a little hot water for a thinner result, or by cooking slightly longer for a thicker, creamier texture. Serve hot, drizzled with extra virgin olive oil and optionally topped with your choice of feta, sour goat cheese, or traditional Kopanisti cheese.

Ingredients: Yellow wheat flour, semolina, yoghurt (milk), tomato sauce concentrate, olive oil, onion, salt, trahana herb.

Allergy advice: For allergens see ingredients in bold.

The factory handles wheat flour, peanuts, nuts, eggs, milk.