In Greece this recipe is made in lots of different ways (and places) but I’m sharing with you the one coming from my home town Kozani. Sour trahanas based on wheat is a delicious ingredient that people used to make in older days during summer time and eat in the winter creating many different recipes with it. My grandmother Kleopatra used to make big portions, boiling the wheat in sour milk, letting it dry in a dark and cool room for days and nights.. It’s funny how some memories can stay so clear in your mind: I still see her in this room and can smell the sour milk in the air!
- 100gr. wheat trahanas
- 550ml. boiled water slightly salted
- 50gr. Greek ‘petoura’ or pappardelle
- 40gr. feta cheese
- 20ml. olive oil
- Preheat your over to 180 degrees C.
- Put the ‘petoura’ in a pan 22cm size so that it covers the bottom of it. Place above it the trahanas and sprinkle the feta in small pieces right after that.
- Add the rest of the ‘petoura’ on top of the pie.
- Add the boiled water carefully and in the end the olive oil.
- Bake for an hour and when ready let it stay in the warm oven for a few minutes. Take it out and let it cool down for 10′.
- Serve in pieces and..
You can have the pie warm or cold, for breakfast or light dinner with a juicy tomato salad!