Trahana with leeks and mushrooms

Trahana with leeks and mushrooms

Tiny sour dough balls with mushrooms, feta cheese and leeks

Posted on November 14, 2013 in Pasta

 The Greek trahana contains only cracked wheat and fermented milk. The traditional trahana is sour in taste and is mostly used to prepare a winter soup. It goes into many pies as well. 

Directions

  1. Heat the olive oil and brown the leeks in a large frying pan until they soften.
  2. Then add the mushrooms and brown for additional 5 minutes.
  3. Finish with wine.
  4. Pour the trahana into the frying pan and stir well.
  5. Add salt and pepper.
  6. Add two cups of hot water and simmer until trahana absorbs all water and becomes tender. Check regularly. Stir and add more water if necessary.
  7. Serve warm.
  8. Grate feta cheese on top of each plate.

Ingredients

  • 3 medium sized leeks, washed carefully and finely chopped
  • 2 cups of mushrooms
  • 2 cups trahana (tiny sour dough balls)
  • 1 cup retsina white wine
  • 3 spoons olive oil
  • Feta cheese for topping
  • Salt
  • Pepper

More about Greek Trahana can be found here.
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