Trahanas from Metsovo

The popular and nourishing traditional Greek soup, as they make it in Metsovo.
Ηπειρώτικο Πρωινό-Trahanas from Metsovo
Before cooking...

Trahanas is one of the most widespread types of pasta in the Balkans thanks to its high nutritional value. In the old days, it was also a great way to make the most of the excess milk production. So people boiled it with wheat flour or cracked wheat grains, spread the batter on a surface to dry out, and broke the large pasta into pebble-like pieces. That humble food was a true lifesaver during the brutal Epirotic winters when most raw materials were scarce.

Trahanas from Metsovo


Sheep were the primary stock animals in the mountains of Epirus, and their milk was a staple in local cuisine. The traditional Metsovite trahanas soup is best made with sheep milk, but you can always use cow milk which is always available in every home. For the pasta, you can use any type of trahanas you prefer, sour or sweet, thick or thin.

  • 200 g trahanas
  • 1½ l water
  • Salt (to preference)
  • 100 g sheep milk
  • 100 g feta cheese, crumbled
  • 50 g butter


  1. In a large cooking pot, add the trahanas in boiling salted water and cook until you have a thick porridge.
  2. Remove from the heat, add the butter, the milk, and the crumbled feta, and stir gently.
  3. Serve the trahanas soup hot.

This trahanas soup is the ideal comfort dish for a cold winter day. That’s why you’ll find it stocked in every household. Not only in Epirus but all of Greece.

After cooking...

Metsovo is one of the many Greek settlements where the people strive to keep their centuries-old traditions alive to this day. In the village’s hang-outs, the elder Metsovites can be seen leaning on their “glitsa” (an artfully wood-carved shepherd’s crook), loudly speaking in their old local Aromanian dialect. And every Sunday, the Metsovite women meet at church proudly donning their birthplace’s authentic traditional attire.

Ηπειρώτικο Πρωινό-After cooking...