Trahana Breakfast: Warm Greek Porridge with Feta

Trahanas is a Greek product of coarsely ground wheat fermented with milk or yogurt and dried into small granules. Cooked in stock or milk it becomes a warm, slightly tangy porridge, a classic winter breakfast in Greece.

Serves: 2 | Prep: 5 min | Cook: 15 min

Ingredients

• 100 g sour trahanas
• 500 ml water or chicken stock
• 1 tbsp olive oil
• 80 g feta, crumbled
• Freshly ground pepper
• Dried oregano or fresh parsley

Method

1. Heat the olive oil in a saucepan and toast the trahanas for 1 minute, stirring.
2. Pour in the stock and bring to the boil.
3. Simmer for 12 to 15 minutes, stirring regularly, until the trahanas is soft and the porridge thick.
4. Season with pepper; salt is usually not needed because of the feta.
5. Serve hot with crumbled feta, oregano and a drizzle of olive oil.

Tips

• If it gets too thick, stir in a splash of hot stock or water.
• For a sweet version, cook sweet trahanas in milk with honey and cinnamon.

Products from Bakaliko

• Agrozimi - Sour Trahana, Handmade 500 g
• Hotos - Feta P.D.O. 200 g
• Loumidis Papagalos - Greek Coffee 194 g

More Greek recipes

• Bougatsa: sweet Greek semolina custard pie
• Greek tiropita (cheese pie)