Simple Way to Make Ultimate Trahanas from Chios "the authentic"

Hello everybody, it is John, welcome to my recipe site. Today, we’re going to make a distinctive dish, trahanas from chios "the authentic". It is one of my favorites food recipes. This time, I’m gonna make it a bit unique. This is gonna smell and look delicious.

Trahanas from Chios "the authentic" is one of the most favored of current trending foods on earth. It is easy, it is fast, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Trahanas from Chios "the authentic" is something which I have loved my whole life.

At some point we discussed trahanas and I mentioned that on the island of Chios we use tarhana herb in the making. so, I decided to post the authentic recipe from my Chios grandmother. At some point we discussed trahanas and I mentioned that on the island of Chios we use tarhana herb in the making. so, I decided to post the authentic recipe from my Chios grandmother. The Authentic Post is developed by Saddam Hussain Samo to publish opinions, articles and essays for CSS, PMS and other competative examinations. I love the way the greens and tomatoes are infused with mint.

To get started with this particular recipe, we must prepare a few ingredients. You can have trahanas from chios "the authentic" using 7 ingredients and 10 steps. Here is how you can achieve it.

The ingredients needed to make Trahanas from Chios "the authentic":

1. Prepare 2 kg ripe tomatoes, quartered
2. Get 1 kg coarsely cut onions
3. Make ready 100 g dry tarhana herb
4. Make ready 1/2 kg fine semolina
5. Prepare salt
6. Make ready 450 g full fat sheep's milk yogurt or strained yogurt
7. Prepare 3/4 kg to 1 kg flour for bread (about 6-8 cups)

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Instructions to make Trahanas from Chios "the authentic":

1. Mix the tomatoes, onions and tarhana herb in a pot and boil. Lower the heat and simmer until all the vegetables are tender, for about 35 minutes.
2. Remove the tarhana herb. Mash the vegetables by hand or use a blender.
3. Place the vegetable purée in a bowl, add the semolina and the flour and mix. Cover the mixture with plastic wrap and leave it to rest for half an hour.
4. Preheat the oven at 100°C. Place two baking trays lined with aluminum foil. Mix the yogurt with the purée and add as much flour as is needed to make a firm dough that should be quite sticky.
5. Place the dough on a dusted surface and knead it until it softens, for about 15 minutes. adding more salt if the dough is too sticky.
6. Divide it into 10 pieces. Press them with your hands so that they get about 1 cm thick and place them in the baking tray.
7. Leave them to dry in the oven for about 2-3 hours. (You need less time in ovens with a grill).
8. Turn the pieces and let them dry for an additional hour or until they become hard enough to crumble.
9. Blend the pasta in batches. Place the crumbs in the trays for an additional 2-3 hours until they get very hard. (The time required for this procedure is relative). From time to time check the crumbs and stir them.
10. Leave the trahana to dry at room temperature and then you can store it in airtight jars or cotton pouches (like pillowcases). It keeps for over a year.

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