{"title":"Trahana","description":"\u003cp\u003eTrahana is one of the most distinctive and historically significant ingredients in the Greek and Cypriot kitchen — and one of the least known outside the diaspora. It is made by combining cracked wheat with fermented milk (for sweet trahana) or yoghurt and sourdough (for sour trahana), drying the mixture into irregular crumbles, and storing it for use through the winter months. The fermentation gives it a faintly tangy, deeply savoury character unlike anything else in the pasta family.\u003c\/p\u003e\u003cp\u003eIn use, trahana dissolves partially into soups and stews, thickening the liquid and releasing a complex, rounded flavour that is impossible to replicate with any other ingredient. Trahana soup — made simply with trahana, olive oil, and good stock, finished with a squeeze of lemon and crumbled halloumi or feta — is arguably the most comforting winter dish in the entire Cypriot repertoire.\u003c\/p\u003e\u003cp\u003eOur Trahana is made using traditional methods and organic wheat, available in both sweet (glykia) and sour (xinochondros) varieties. Sour trahana has a pronounced tanginess and is the Cypriot variety most commonly associated with the ingredient. Sweet trahana is milder and slightly creamier.\u003c\/p\u003e\u003cp\u003eThis is the ingredient most likely to make a Greek or Cypriot grandmother well up with nostalgia. An irreplaceable part of the heritage kitchen.\u003c\/p\u003e","products":[],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/1021\/0643\/1830\/collections\/trahana.jpg?v=1776595630","url":"https:\/\/checkout.backtonatureorganicfoods.co.uk\/collections\/trahana.oembed","provider":"Back to Nature Co","version":"1.0","type":"link"}