1 liter milk
1 kg semolina (fine)
2 tsp salt
1 cup butter
25 g fresh brewer's yeast
1 kg flour
Beat eggs nice about 3 minutes, add them slowly the milk, stirring constantly. Then add semolina, flour and salt. Knead dough (if it is soft, add a little more flour). Put the dough in a bowl, cover it and leave it for about 8 hours. When you pass the appointed time to add yeast dough, the butter and a little water and again Knead until the dough elastic. Then put it back in the container and leave it for about 12 hours. Cut the dough into pieces, stretching them with his hands and put them on paper in a well ventilated place (not in the sun) for another 8 hours until dry. Then digesting with palms, pending the crumbs. They are put on paper and left in the sun for 2-3 days until completely dry. ready trahana store in a dark, dry place in a paper bag. Can last up to one year.
Well done and good for forgotten ,, Bulgarian recipe!
Oh-oh-oh something like my grandmother did as a child and even taught me. Thanks for reminding me about this breakfast. Will try and your trahana but Yambol where was my grandmother called Rasenitsa and Trahana also have, but otherwise will write you how we did it. Thanks for the smile you have on your face!
I ate trahana also only in Yambol, with my aunt, I was small. I never thought of it more for this dish. It was somewhat red, as far as I remember ... is that true?
Very tasty recipe! This particular trahana, involved milk is white. Red is another species whose dough is kneaded with grated vegetables - red and green peppers, tomatoes, zucchini, etc.. See recipe Rally: Trahana
Thank you, Nelly! Will necessarily look.
Very tasty breakfast. I, however, I ate only the other (vegetable) trahana, chipped with toast or crackers, cheese and butter. Incredibly tasty. This type trahana see for the first time, but I liked the recipe. And this trahana you prepared in the same way - as slurries, shredded bread (and other things, according to taste).
Yes, in the same way her boil and consume the other.