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Sour Trahana Recipe
|Yogurt||1 Cup (16 tbs)|
|Farina||1 1⁄2 Cup (24 tbs)|
|Flour||1 1⁄2 Cup (24 tbs)|
Serving size: Complete recipe
Calories 2081 Calories from Fat 270
% Daily Value*
Total Fat 30 g46.7%
Saturated Fat 11.4 g57.2%
Trans Fat 0 g
Cholesterol 875.3 mg291.8%
Sodium 880.1 mg36.7%
Total Carbohydrates 361 g120.3%
Dietary Fiber 10.1 g40.3%
Sugars 13.3 g
Protein 80 g160.7%
Vitamin A 24% Vitamin C 1.9%
Calcium 44.5% Iron 123.9%
*Based on a 2000 Calorie diet
Gradually add equal amounts of farina and flour (you may need more or less than the given amount) until you have a medium-firm dough.
Knead the dough on a floured board 5 minutes then divide it into egg-sized pieces.
On dish towels or napkins, flatten each as thin as possible with the heel of the hand.
Dry thoroughly on one side (it will take overnight in a warm, dry place), then turn the dough and dry on the other side.
Crush or break up these flat cakes into rice-sized bits, spread them out, and allow to dry several days, or bake in a very low oven until thoroughly dried.
Trahana are also made "sweet" and "sweet-sour."
To make the sweet, use milk instead of yogurt.
You may need extra salt, farina, and flour for this.
To make the sweet-sour use half milk and half yogurt.
Trahana are also available in shops that sell Greek foods.