In the Balkans, Greece, Turkey, and other Eastern Mediterranean regions, Trahana is a traditional fermented culinary product. It is made with yoghurt or sour milk combined with grains, commonly bulgur or wheat. Generally, the combination is allowed to ferment for a few days to a few weeks, depending on the desired tastes and regional differences.
Following the completion of the fermentation process, the mixture is dried and frequently broken into tiny pieces, giving rise to granules or tiny pasta-like shapes. Trahana is frequently used as a basis for soups and stews because of its lengthy shelf life. It gives food a substantial texture and a distinct tangy taste.
Trahana is prepared differently in each region using distinct ingredients and techniques. It’s a food which has long been used in the cooking customs of the aforementioned areas.
