I'm pretty sure this is not the traditional way to make trahanas. Though they probably taste much the same. If you have patience, I would exhort you to try this. Take good Greek yoghurt. about a cup. Mix in bread flour and a few pinches of salt to make a stiff dough. Then go outside and roll out little nubbins, exactly as you would boogers, onto a dish towel. It takes a long time, but look how beautiful they are! Leave in the sun for at least a day or two. Boil up and just sprinkle on olive oil and salt. They have a light pleasant sourness, and are chewy. The traditional way is to make flat disks, dried in the sun, break them up and dry again, and then boil them, but these are so much prettier. Like little pine nuts I think.
Food Historian at the University of the Pacific. Director of Food Studies in San Francisco.
Author of Eating Right in the Renaissance, Food in Early Modern Europe, Cooking in Europe 1250-1650, The Banquet, Beans (2008 IACP Jane Grigson Award) and Pancake. A cookbook with Rosanna Nafziger THE LOST ART OF REAL COOKING.
Coeditor of The Lord's Supper with Trudy Eden and Editor of A Cultural History of Food: The Renaissance.
Food Cultures of the World Encyclopedia (4 vols.) Three World Cuisines: Italian, Mexican and Chinese recently won the Gourmand World Cookbook Awards Best Foreign Cuisine book in the World. The Routledge International Handbook to Food Studies is in print.
A sequel to the cookbook - entitled THE LOST ARTS OF HEARTH AND HOME.
Latest Books: Grow Food, Cook Food, Share Food from Oregon State U Press, a little book on Nuts from Reaktion and The Food History Reader from Bloomsbury. The Most Excellent Book of Cookery (translation of a 16th c. French Cookbook with Tim Tomasik) from Prospect Books. Not to mention THE BEAST: The Food Issues Encyclopedia for Sage. Latest: At the Table. Noodle Soups coming up next!