About
One of Cyprus’s most ancient and nourishing dishes — a soured grain and yogurt mixture dried in summer and then crumbled into soups, stews, or eaten as porridge in winter. Sour trahanas (xinohondros) has a tangy, complex flavour unlike anything else in European cuisine. Every Cypriot grandmother makes her own batch in August. Served as a warming soup with halloumi melted on top, it’s pure comfort food.