Trahana Soup (Greek Fermented Wheat Porridge)

Trahana is a dried, fermented mix of wheat and milk or yogurt that Greek grandmothers have made from scratch for generations, though the store-bought version is what most cooks reach for today. Simmered into a simple soup, it’s a tangy, warming breakfast that predates modern porridge by centuries.

Ingredients

• 1 cup sour trahana (dried, from a Greek or Mediterranean grocer)
• 4 cups water or chicken broth
• 2 tablespoons butter or olive oil
• Salt, to taste
• Crumbled feta cheese, for serving
• Extra olive oil, for drizzling

Instructions

1. Simmer
   Bring the water or broth to a boil in a saucepan. Slowly whisk in the trahana to avoid clumping, then reduce the heat to low.
2. Cook
   Simmer, stirring often, for 8-10 minutes, until the trahana softens and the soup thickens to a porridge-like consistency. Add a splash more liquid if it gets too thick.
3. Finish and serve
   Stir in the butter and season with salt. Ladle into bowls, top with crumbled feta and a drizzle of olive oil, and serve hot.

Trahana keeps for months in its dried form, which is exactly why it became a breakfast staple in mountain villages without daily access to fresh milk.