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Dardouma Handmade Traxanas Laxanikwn Nistisimos
Dardouma Handmade Traxanas Laxanikwn Nistisimos

Handmade Vegetable Frumenty-Trahanas, Dardouma 500gr

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PRODUCT CODE : SKU- 86f180f577a8

Overview

The vegetable frumenty, also known as lent frumenty , is made exclusively from vegetable broth and flour. The broth is made from fresh vegetables such as tomatoes, pumpkins carrots etc. It contains no trace of milk and is preferred by vegetarians as well as people fasting during religious lent periods. It is handmade and rubbed through the sieve. The vegetable frumenty is a nutritional shield on your plate, since, as we all know, vegetables are an essential part of a balanced diet, as they contain numerous nutrients and vitamins, while acting as protection against various diseases and also protecting our heart’s wellbeing. Finally, the recipe has been entrusted to Dardouma Laboratory by a monk, in a monastery in the area of Kimi.Trahana is a traditional Greek dish and is an evolution of the Greek roman porridge. The trahana produced by Dardouma pasta laboratory is handmade with no additives or preservatives. Trahana is also considered a low fat food. This one is one of the classics, produced with sour sheep’s milk, completely handmade, of high nutritional value, since it contains dietary fibre, carbohydrates magnesium and folic acid. Makes for a hearty soup; perfect for a cold winter day. A roman author Apicius, who had written many cook books and recipes, mentions a type of food known as “tractae”, which was a very thick porridge in granular form, used to thicken any kind of sauces. It was solely produced on sour milk and coarse grain.

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Trahana is a traditional Greek dish and is an evolution of the Greek roman porridge. The trahana produced by Dardouma pasta laboratory is handmade with no additives or preservatives. Trahana is also considered a low fat food. This one is one of the classics, produced with sour sheep’s milk, completely handmade, of high nutritional value, since it contains dietary fibre, carbohydrates magnesium and folic acid. Makes for a hearty soup; perfect for a cold winter day. A roman author Apicius, who had written many cook books and recipes, mentions a type of food known as “tractae”, which was a very thick porridge in granular form, used to thicken any kind of sauces. It was solely produced on sour milk and coarse grain. Dardouma family are traditional pasta producers. Their great-grandmother Maria was the person that created this family tradition. Born in 1914 and coming from a poor farming family, great-grandmother Mary loved cooking. She made the sweet and sour trahana with milk and wheat of her own production. Her daughter Joanna, with her granddaughter, Mary, also thrived in the kitchen. The love bond that the grandmother, daughter and granddaughter shared for pasta would be the incentive for the establishment of this pasta workshop in 2008. The two sons of Mary Dardouma, John and Evangelos have now taken over, in order to save and share these traditional flavors. The Dardouma family has a history of 100 years and many recipes to share with you!

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