In the NYT! Homemade Sour Bulgur Trahana From Ikaria

5 from 1 vote

Trahana is one of the world's oldest foods. Try making your own, as in this recipe, or buying it (my favorite is the sour kind). You can find trahana and a range of many lovingly curated Greek ingredients on my online store here.

5 from 1 vote

In the NYT! Homemade Sour Bulgur Trahana From Ikaria

By Diane Kochilas

Prep Time 25

Cook Time 20

Diane in the news, Recipes

Prep Time 25

Cook Time 20

Diane in the news, Recipes

Ingredients

3 cups / 18 ounces coarse bulgur
1 cup plain Greek whole-milk yogurt
1 cup whole cow’s milk
1 cup whole goat’s milk
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper to taste

Instructions

Place all of the ingredients in a medium-size saucepan over medium heat and bring to a simmer, stirring to prevent bulgur from sticking to the bottom of pan. Simmer, stirring, until mixture is a dense, just-about-solid mass and very hard to stir, 15 to 20 minutes. Remove from heat.
Preheat oven to 250 degrees and line a sheet pan with parchment. Spread bulgur mixture on parchment in an even layer. It should fill the baking sheet and should be about 1/4 inch thick.
Place in oven and bake until completely dry and brittle, 3 to 4 hours. It should only color slightly. If trahana on the edges of pan begins to brown, remove that portion and return pan to the oven until all of the trahana is completely dry.
Remove from oven and allow to cool, then break up into chunks or granules (in my experience the trahana falls apart into granules rather than chunks). Store in jars in a cool, dry place.

❤️ Enjoyed this Recipe?

Share this recipe on Facebook or Instagram!

Mention @dianekohcilas & tag #dianekochilas!

Advance preparation:
Trahana keeps for a year in jars at room temperature (most Greeks store it in muslin bags).

Diane’s Greek Single-origin Artisanal Foods

Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more.

You’ll Also Love

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Travel Cook Eat & Live with Diane

Diane Kochilas is one of the world’s foremost experts on Greek and Mediterranean cuisine. She is the host, creator and co-producer of My Greek Table, the award-winning 13-episode per season cooking-travel show about Greece that airs nationally on Public Television. The series is in its third season.

Latest Recipes

Lemon Potato Smashers

Seafood Stew

Lentil–Sweet Potato Soup with Spinach and Sage

Broccoli and Cauliflower Salad with Feta and Lemon-Dill Dressing

Get Diane’s Latest Recipes and Longevity Secrets Delivered To Your Inbox.

Longevity Recipes

Spanakopita Salad

Vegetarian Mushroom Gyro

Greek Stuffed Peppers with Bulgur, Lentils & Feta

Creamy Broccoli & Cashew Soup

Featured In

In the NYT! Homemade Sour Bulgur Trahana From Ikaria