Monday, June 14, 2010
Trahanas in chicken stock
As some of you have been keen to tell me I have been very bad with my food blogging recently. I do apologize. Unfortunately my home PC was suffering and in death's throes and then I went off on long service leave. However, I am back now and ready to chase up all those half-written posts dating back to Christmas.
Today's post is a new one though. Trahanas is a Greek "pasta" apparently created by shepherds as an instant food as they could drop the yoghurt noodles into boiling water while tending their flocks. Today these noodles can be purchased ready made at shops carrying Greek produce and come in two forms, "sweet" which are made with milk and "sour" which are made with yoghurt. You can find a recipe here.
Trahanas is normally cooked with water and then served with crumbled fetta, parsley or avgolemeno. I well remember eating a bowl of it made by a student in Thessaloniki in the 1970s. Tonight I decided to do something a little different. I had some dried sour trahanas in the pantry. I heated some chicken stock, added the trahana and some dried thyme. Before serving I added some shaved parsley. It was delicious!
1 litre chicken stock
1.5 cups sour trahanas
Bring stock to boil
Add dry thyme
Stir regularly until thickened (about 15 minutes)
Serve topped with shaved parmesan