Trahanas is a favorite, traditional breakfast in many places of Greece, (especially mountainous). For many years we have snabbud it, but we altered its recipe and gave it a more velvety texture than the tradditional soup. We redesigned the name and called it a ”trahanotto”, according to the Italian risotto, and now it looks more sophisticated and gourmet!

No matter how you may prefer it, trahanas is the perfect canvas to play with whatever flavor you think, from chicken and mushrooms to shrimp and spinach. Today I partner it with my favorite, red winter vegetable, beetroot.


For trahanotto:
  • 300 gr tart trahanas
  • 800 gr vegetable broth, warm
  • 200 gr beetroot, cooked and cubed
  • 1 onion, finely chopped
  • 50 gr butter
  • 100 gr parmesan
  • olive oil
To serve:
  • 50 gr beetroot, boiled and cubed
  • 8 tomatoes
  • 100 gr feta cheese, crumbled


  • Put a pot on medium heat and let it burn.
  • Pour olive oil and saute the onion until it is softened.
  • Pour into the tart trahana and saute for 3-4 minutes, stirring well with a wooden spoon.
  • Add a spoon of broth (warm) in the trahana, stir and wait for it to absorb all the moisture.
  • Add the beetroots and mix.
  • Add slowly the remaining broth with a ladle. Wait to absorb the previous spoonful until you take the next one.
  • Once the whole broth is over, remove from the heat and add the butter and parmesan cheese.
  • Stir well until it looks like porridge.
  • Taste the salt and pepper and correct if necessary.
  • Serve on plates and garnish with beetroot, tomatoes and feta

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