120-130g crushed wheat
700g goat and/or sheep yogurt with live cultures (must not be pasteurized)
1 tbs salt
1. Sort through the cracked wheat and remove any red or dark pieces of wheat. (See picture above.)
2. Let the yogurt sit outside (not in the sun) for 24 hours until it goes sour. When it goes sour, it will look clumpy. I left my yogurt out of the fridge in the shade at about 25C for 24 hours.
3. Pour the soured yogurt in a saucepan on the stove. Add 1 tbs of salt (more or less to taste, I like mine salty). Bring the yogurt to a slow boil, constantly stirring to dissolve the large clumps of soured yogurt and to ensure the mixture does not stick to the pan. Once the mixture has boiled, turn down the heat to let it simmer and continue to stir for about 30 minutes, until the large clumps have mostly dissolved.
4. Add the crushed wheat. Continue to stir the mixture for about 10 to 15 more minutes on low heat. You will notice the mixture becomes thicker as the wheat begins to absorb the soured yogurt. Take off heat and let cool. Once cool (1 to 2 hours) cover the top of the saucepan with a towel and let it rest for 18 hours.
5. The mixture should now be slightly hard on top. Knead the mixture with your hands. If the mixture is very dry, coat your hands in a little milk (in this case, not soured and pasteurised milk is OK). Form triangular pieces (as shown in the photos above), or long and skinny rolls, and place on baking paper and leave in the sun to completely dry for approximately 8-10 days. Store in a glass container in a dry place. (Note you do not have to wait for the “trahana” to dry to eat it. You can make soup with it as soon as you have made the triangular pieces.)
6. To enjoy one portion, place about 40 grams in 2.5 cups of boiling chicken stock and/or water. Simmer for about 30 minutes, until desired level of thickness. The more you cook it, the smoother the soup is because the “pieces of “trahana” break apart. If you would like to add a little more flavour to your “trahana”, add fennel and thyme when you make your chicken stock. You can also add pieces of halloumi or grated tomato to your “trahana” as it is cooking.