Trahanas from Chios "the authentic"
Trahanas from Chios "the authentic"

Hello everybody, I hope you are having an amazing day today. Today, I’m gonna show you how to prepare a special dish, trahanas from chios "the authentic". It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.

Trahanas from Chios "the authentic" is one of the most favored of recent trending foods in the world. It is enjoyed by millions every day. It’s simple, it’s quick, it tastes delicious. Trahanas from Chios "the authentic" is something that I have loved my whole life. They’re nice and they look fantastic.

Great recipe for Trahanas from Chios "the authentic". 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 Trahanas from Chios "the authentic" 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. Bring to a boil stirring occasionally.

To begin with this particular recipe, we have to first prepare a few components. You can have trahanas from chios "the authentic" using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Trahanas from Chios "the authentic":
  1. Make ready 2 kg ripe tomatoes, quartered
  2. Take 1 kg coarsely cut onions
  3. Prepare 100 g dry tarhana herb
  4. Prepare 1/2 kg fine semolina
  5. Get salt
  6. Make ready 450 g full fat sheep's milk yogurt or strained yogurt
  7. Make ready 3/4 kg to 1 kg flour for bread (about 6-8 cups)

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Instructions 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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