2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Trachanata is a popular pasta or spice, typical of Arabic cuisine and common in southern Bulgaria. It is grains of dried and crushed dough made from flour and vegetables. The herb trahanovo is also used, which gives a unique taste to the dough.
Trachana is boiled and used to fill broken bread, to which you can add cheese and butter. Ready fucking you can find it in the shops and use it in different dishes / see the gallery /. But you can easily make it yourself to your liking.
A popular recipe for making trachana in the Plovdiv region is to knead dough from one kilogram of white flour, ¼ a cube of yeast (10 g), 300 g of sesame seeds and vegetables. If you can find the herb trahanovo, you will prepare a truly delicious trahana, but even without it the result will be impressive.
Boil 100 g of zucchini, 250 g of red peppers and one hot pepper, rub them in a colander and add it to the other products.
Knead the dough and leave it to rise for one or two days. Cut the dough into small balls. When they are dry, rub them through a colander and let them dry. This way you can easily prepare trahana, which lasts a long time and is very tasty.
If desired, you can add more vegetables such as onions. And you can make sweet trachana by using boiled fruits instead of vegetables for the dough. It is especially tasty with apples or quinces, which are very fragrant.
Use the prepared trahana to prepare delicious meals. The following recipe from Sliven region is very tasty: To prepare one portion, pour 1 tbsp. fucked in 400 ml of boiling water and cook for about 10 minutes. Break 2-3 slices of stale bread, add cheese and spices (savory, garlic, pepper). When the trachana thickens, remove from the heat and pour over the bread. Heat 1-2 tbsp. oil or butter and fry red pepper briefly. Pour the resulting stuffing over the potpourri.
In the Gotse Delchev region the fuck is prepared as follows: from 2 kg of white wheat flour, 500 g of corn flour, 750 ml of water, 700 ml of tomato juice and 10 chopped dry red peppers knead the dough, which is left to rise for two weeks. The dough is kneaded every day.
After fermentation, it is broken into pieces, which are dried and crushed. Trachana prepared in this way is not used as a spice, but as a pasta. A few spoons of dry trachana are poured into boiling water, boiled for a few minutes until the liquid evaporates and poured with oil-fried red pepper.
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