Beef with plums & trahanas


Sometimes we fall in this ‘loop’ of eating ingredients with the standard way, like beef: beef with rice or beef with fries or beef with rice or beef with fries… you get I mean tight? Or ok sometimes vegetables are there too. But food, in order to be good, it has to be ‘vivid’, there has to be a change, something to shake our senses. This usually happens when you travel and try new flavors but it doesn’t mean that people who don’t travel frequently should miss it..


the recipe



for the meat

  • 500gr. beef cut in big pieces
  • 5tbsp. olive oil
  • 120gr. no seed plums (15 pieces)
  • plum paste: 6 plums + 2tbsp. orange juice
  • 1 big onion
  • 10 nutmeg seeds
  • salt
  • black pepper
  • hot water for boiling

for the trahanas

  • 120gr. trahanas made of wheat
  • 280ml. boiled water
  • 2/3 of the broth you will get after boiling the meat
  • salt
  • black pepper



You start with the meat as we will need the broth meat for boiling the Trahanas. At any case trahanas should be warm, so just prepare it before serving.

for the meat

  • Put the olive oil in a pot and warm up in high temperature.
  • Using some kitchen paper make sure that the meat pieces will not have any liquids.
  • When the oil is ready place the meat pieces on the bottom of the pot so that all of them cover the pot. When they get a brown color (1′-2′) turn them around to fry also the other side. Don’t use a from for that, we don’t want to let the ‘meat juice’ inside to go out.
  • When the other side is ready we add warm water until the meat is covered.
  • Boil for 45′ in covered pot and low temperature.
  • Meanwhile you can make the plum paste: smash the plums with the juice in the blender.
  • When the 45′ for the meat are over, add in the pot the plums, the paste and the onion cut in thick slices.
  • Add also the nutmeg, salt and pepper and bake for another 20′.

for the trahanas

  • In a pot we put the trahanas together with the boiled water and 2/3 of the broth meat.
  • We also add a lot of the plums and onions from those we used for the meat. Add salt and pepper and bake in medium temperature without covering the pot. We keep a close eye so that trapans doesn’t ‘stick’. We boil for almost 15′.

Serve as the trahanas is still warm and..




  • The sour trahanas together with the sweet plums make this dish extremely unique! Well served on a festive day or just as your ordinary winter dinner!



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