Trahana is one of the world's oldest foods. Try making your own, as in this recipe, or buying it (my favorite is the sour kind). You can find trahana and a range of many lovingly curated Greek ingredients on my online store here.
3cups/ 18 ounces coarse bulgur
1cupplain Greek whole-milk yogurt
1cupwhole cow’s milk
1cupwhole goat’s milk
1tablespoonfresh lemon juice
Salt and freshly ground black pepper to taste
Place all of the ingredients in a medium-size saucepan over medium heat and bring to a simmer, stirring to prevent bulgur from sticking to the bottom of pan. Simmer, stirring, until mixture is a dense, just-about-solid mass and very hard to stir, 15 to 20 minutes. Remove from heat.
Preheat oven to 250 degrees and line a sheet pan with parchment. Spread bulgur mixture on parchment in an even layer. It should fill the baking sheet and should be about 1/4 inch thick.
Place in oven and bake until completely dry and brittle, 3 to 4 hours. It should only color slightly. If trahana on the edges of pan begins to brown, remove that portion and return pan to the oven until all of the trahana is completely dry.
Remove from oven and allow to cool, then break up into chunks or granules (in my experience the trahana falls apart into granules rather than chunks). Store in jars in a cool, dry place.
Advance preparation: Trahana keeps for a year in jars at room temperature (most Greeks store it in muslin bags).