Trahana is a traditional Greek pasta made with flour kneaded with sour milk, buttermilk or yogurt and some salt. It matches perfectly with Kopanisti cheese, a soft, white, brine cheese, salty and naturally peppery, that has been awarded PDO status and originates in the Cyclades islands.

Serves: 4 Preparation time: 10′ Cooks in: 20′ Ready in: 30′

½ cup extra-virgin olive oil
1 large onion, finely chopped
3 garlic cloves, finely chopped
4 large tomatoes, peeled, grated
4 cups water
1 tsp sugar
1 cup sour trahana
1 cup Kopanisti cheese


Step 1
Heat oil in a pan and cook onion and garlic for 2 minutes, until tender and translucent. Add tomatoes, water, sugar and bring to a boil. Then add trahana stirring continuously.

Step 2
When it starts bubbling, reduce heat to low and simmer, until trahana is tender.

Step 3
Stir in cheese and serve immediately with some croutons on top.

Photo Vangelis Paterakis – Food styling Antonia Kati

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