The best Mediterranean diet recipes are the oldest, most traditional and easiest ones, and this Greek recipe for trahana is a perfect example. What is trahana, for those of you who may not be familiar with the world’s oldest slow fast food? It’s a fermented grain product made by cooking wheat or flour with milk, buttermilk, or yogurt (and sometimes with vegetable puree for Lenten versions), breaking up the dense mass into chunks, and letting those dry in the sun before passing them through a sieve to get the characteristic pebbly consistency. Trahana is the stuff of breakfast porridges (farmers’ food!) and also a nutritious, dense base for myriad rich and filling winter soups and stuffed vegetables and pies. This easy trahana soup cooks up in just a few minutes and makes for a wonderful midweek option when the mercury dips into bone-chilling territory. You can find the trahana and other ingredients for this recipe in my e-shop.