Traditional Greek Pasta

Traditional Greek Pasta
(Trahanas Sour, Kritharaki/Orzo with Eggs)
MAINALON

Trahana is a dried food ingredient, based on a fermented mixture of grain and yoghurt or fermented milk, found in the cuisines of Southeast Europe and the Middle East. Dry tarhana has a texture of coarse, uneven crumbs, and it is usually made into a thick soup with water, stock, or milk. As it is both acidic and low in moisture, the milk proteins keep for long periods.

Kritharaki, (Orzo) is a pasta of Greek cuisine with an oval shape and the size of a grain of rice or wheat, probably a bit larger. It is made from semolina which is first fermented with water and then pressed through appropriate molds and takes the familiar shape. It is particularly popular in Greek cuisine, but is generally used in the Balkans, the Mediterranean and the Middle East.

Origin: Tripoli, Peloponnese  Greece

Packaging size:

• Trahana sour           500gr.  
• Kritharaki                 500gr. K