Trahana is a tangy, sun-dried milk- or yogurt-infused grain product that is one the oldest foods in the Eastern Mediterranean. It was a way to preserve fresh milk before the advent of refrigeration and dates back thousands of years. It is found in various forms and shapes all over Greece, and especially in rural communities where shepherding is still a living tradition. This Greek recipe for trahana soup is from Evia, just an hour or so from Athens. I’ve married the traditions of land and sea in this delicious, thick and creamy soup.