Trahanas

Trahanas is a dried fermented product that is produced with sour sheep's and/or goat's milk and wheat.

Name - Origin

Cypriot name of food

Τραχανάς. Trahanás.

Greek name - description

Τραχανάς. Trahanas is a dried fermented product that is produced with sour sheep's and/or goat's milk and wheat. It is produced during the summer months. The soup obtained from boiling the dried product in water is also called trahanás.

Language remarks

The name trahanas probably comes from the word ‘trahonas’ (rough soil) as trahanas has a rough texture.

Processing method

Sour milk and salt are added to milk for about 7 days at ambient temperature. The sour milk is then heated for 30-40 minutes and when it reaches 95-100 °C the temperature is lowered. The wheat is gradually added in a ratio of 1:2 (wheat:milk). The mixture is stirred until a very thick mass is formed. Once cooked, the mixture is allowed to cool for at least 12 hours and, once kneaded, it is left aside for 2-3 hours. The mass is cut into pieces (the method of cutting aa well as the final shape vary from region to region). The pieces are left to dry in the sun for at least 8 days. Trahanas can be stored for up to a year under certain conditions.

Functional and symbolic role

Nutritional Value and Importance in the Diet of Cypriots

According to W.W. Weaver, trahanas is considered one of the national dishes of Cyprus and is directly linked to the Cypriot identity (2002). It is consumed as a soup, especially in winter months. It is usually boiled in chicken broth with added halloumi pieces.

Festive Occasions

Trahanas is one of the most common soups served at traditional festive tables.

Note: Stalo Lazarou

Additional information and bibliography

Time period

19th -21st c

Bibliography

Ministry of Agriculture , Natural Resources and Environment, Department of Agriculture (2022).Gastronomic Map of Cyprus, Nicosia, Press and Information Office, 40/2022-5.000.

Researcher/Recorder

Stalo Lazarou