11 Α feast of flavour Trahanas Trahanas is a dried fermented product produced during the summer fromsour sheep and/or goat milk and wheat. The soup obtained from the heating of the dried product with water is also called Trahanas. History: According to W. W. Weaver, Trahanas is “a national dish of Cyprus”, directly linked to the Cypriot identity (2002). Because of its rough texture, the word “Trahanas” most probably originates from the word “trahonas”, meaning rough-textured soil. Apparently, the earliest written reference to “Trahanas” is made in a 1553 request by the Holy Monastery of Kykkos to the Venetian Authorities for a hundred moddi of wheat. Wheat was used mostly in the making of Trahanas. Also, in 1554, historian Florio Bustron informs us that Halloumi was produced throughout March, and Trahanas in July. Production method: A small amount of sour milk with salt is added to the milk. The milk is left for about 7 days at room temperature until a pH reduction occurs. The sour milk is heated for 30-40 minutes and at 95- 100°C the heat is lowered. Crushed wheat is gradually added at a ratio of roughly 1:2 (wheat: milk). The mixture is stirred until a viscous mass is formed. The cooked mass is left to cool for at least 12 hours, kneaded, and finally allowed to“rest”for 2-3 hours. The mass is cut into small pieces (cutting method and shape depending on the geographical region). The pieces are left under the sun to dry for at least 8 days. Trahanas is preserved throughout the year when stored under suitable conditions. Gastronomy: Consumed as a soup, especially during winter, Trahanas is often cooked in chicken broth with the addition of Halloumi. Cyprus table olives (Kypriaki epitrapezia elia) Cyprus table olives are produced by the processing of the Cypriot local variety which is cultivated throughout the island. The fruit of the Cypriot variety is intended both to be consumed as it is and for the production of olive oil. History: The story of olive cultivation in Cyprus begins a long time ago. Archaeological excavations have brought to light olive stones in settlements of the Neolithic Age. There are countless indications of exports of table olives from the island in antiquity. Studies carried
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