a dish from greece —
Kokkinistos Trahanas with Yogurt
How this dish came to life
Cultural significance
One simple food, countless regional traditions, and a culinary history shared across cultures.
step by step
Instructions
- 1
Heat the olive oil in a pot over medium-high heat. Add the onions and sauté for 2–3 minutes until softened.
- 2
Add the garlic, fresh chili pepper and tomato paste. Cook for about 1 minute, stirring well.
- 3
Add the chopped tomatoes and water. Season with salt and freshly ground black pepper.
- 4
Bring to a boil, then add the trahana and stir well.
- 5
Reduce the heat and simmer for 10–15 minutes, stirring regularly, until the trahana is cooked and the soup becomes creamy and thick.
- 6
Finish with Aphrodite's Roots oregano and vinegar to taste. Adjust the seasoning if needed.
- 7
Serve hot with Greek yogurt, finely chopped fresh parsley, boukovo, Aphrodite's Roots oregano and a drizzle of olive oil.
tips from the village —
Wisdom from grandmothers
- 01Stir often — trahana loves to catch on the bottom of the pot just when you stop watching.
- 02The splash of vinegar at the end lifts the sourness of the trahana instead of fighting it.
- 03Cold yogurt on hot spicy trahana is the whole point — add it at the table, not in the pot.
- 04It thickens as it rests; loosen leftovers with a little hot water and it's a new bowl.
Related recipes
Stuffed Horn Peppers
Horn peppers stuffed with feta, tomato, garlic and wild oregano, baked until soft and caramelised — an American ingredient that became a Greek kitchen staple.
Read the story
Saganaki with Grape Jam
Golden fried cheese, crisp outside and molten within, served with a slow-cooked grape jam brightened with lime — the taverna classic named after its little pan.
Read the story
Fava
Silky yellow split-pea purée crowned with caramelized onions and capers — a dish that survived the volcano that buried ancient Santorini.
Read the story