If you'll allow me, here is the second in this occasional series .....
..and as Winter is fast approaching .....
TRAHANA
According to the wiki, also popular in Turkey where it is known as "tarhana", Albania, Bulgaria, Egypt, Iraq and of course in Greece where it also seems to be known as "xinochondros" (never heard it called this in CY).
Wiki however (and quite rightly) makes special mention of its popularity in CY where, as it says very,very rightly, it ..."is considered a national speciality".....
The best trachana is of course made by the old girls in the villages, who will put it out in the sun to dry in those round, woven tray thingies .... and we all lucky enough to know older CY relatives who still make it this way aren't we. After all the shop bought stuff is a poor substitute. Brought back some okaes of the good, home-made stuff from our CY holiday.
Origin
There are reference to it as early as the first century with a western source but others contend a Persian origin.
Its manufacture involves a fermented mixture. Didn't know that. Here is the resume for making it from scrath from wiki ....
..."Tarhana is made by mixing flour, yoghurt or sour milk, and optionally cooked vegetables, salt, 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." ...
and here's a simple recipe from the excellent site for CY Food... flavoursofcyprus.com ....
....."Method:
Soak the trahana till it opens up, if you don’t have time just soak for 15 – 30 mins.
Put the trahana into the boiling meat, juice or water. If you are using haloumi, then put the haloumi in at this point.
Bring to the boil then simmer for at least an hour till the trahana is well blended." .....
Bill C ....." Don't forget the Halloumi and ... Kalin Orexi "
