Trahanas is a traditional, ancient food with deep roots in the culinary cultures of Greece and Cyprus, particularly in rural, mountainous areas. It dates back centuries and is believed to have been created as a way to preserve milk during times of scarcity. The name “trahanas” comes from the Turkish word “terhana”, which refers to a fermented grain-based dish.

Made by combining cracked wheat or semolina with fermented milk (often from goats or sheep), the mixture is dried into small granules or pellets. This drying process was essential for storing the dish for long periods, especially in harsh climates where refrigeration was not available. Trahanas has served as a staple food, providing sustenance and nourishment during winter months. Over time, regional variations emerged, with different textures and flavors depending on the local ingredients and traditions.

Today, trahanas is enjoyed in various forms—either as a soup, often enriched with vegetables, meat, or herbs, or simply prepared with butter and cheese. Despite its humble origins, it remains an integral part of the Mediterranean diet and continues to be cherished for its nostalgic and comforting qualities.

Below you will find a more modern version to cook this traditional product; a risotto style dish.

Ingredients:

250g Trahanas
Vegetable stock as needed
1 White onion
1 cup Dry white wine
50g Gorgonzola
2 tbsp Cream
2 tbsp Dessert grape
2 tbsp Butter
Snipped chives

Preparation

Saute the diced onion until translucent. Add the trahanas and saute for a bit more. Deglaze with dry white wine, lower the temperature and add little by little the vegetable stock while constantly stirring. In another pan, saute the gorgonzola until it starts melting and then add the cream and the dessert grape and cook for a little while until is set and keep it aside. When the risotto style is finished mix it with the gorgonzola, cream and dessert grape mix, and add the butter. Mix it well and serve instantly. Garnish with fresh snipped chives.

Ceviche is probably the most well known dish of Peruvian contemporary cuisine. Combine it with the Japanese influences and you can recreate a mouthwatering Nikkei recipe. Read below and learn how you can execute this wonderful recipe that will remind you of summer.

Ingredients:

Tiger’s Milk

4 celery stalks
1 red onion
1/4 coriander stem
1 chili
5g salt
1/2 kg lemon
2g hondashi

Tiger’s Milk with Ponzu

100ml Tiger’s Milk
30ml Ponzu

Ceviche Nikkei

200g diced Amberjack
1/2 finely shredded onion
1/3 chili
1 slice of baked sweet potato
1 spoon of cancha
Cilantro leaves
Cilantro sprouts

Preparation

Tiger’s Milk

To prepare the tiger’s milk, chop vegetables into irregular squares and put them in a bowl. Add 5g of salt and leave to stand until the vegetables release their juices (approx 15 mins). Squeeze lemons while vegetables are standing. Mix the lemon juice and hondashi with the vegetables. Stir well for all flavours to integrate. Pour in the liquid, mix with the sauces and reserve in cold.

Tiger’s Milk with Ponzu

Mix the tiger’s milk with some ponzu.

Ceviche Nikkei

Cut chili in slices, strips or squares, depending on your preference, the amount of spiciness depends on your taste, the more spicy you want it, the more veins of the chili you should leave. Sweet potato will go with this, either boiled, roasted or baked. No sugar added. Note: it should be cold when serving it with ceviche. Stir the fish and tiger’s milk quickly. Put the diced fish in the centre, and add some tiger’s milk on top. Add shredded onions over the fish, and put some cilantro sprouts on top. Place half a slice of sweet potato and a spoon of canchita on the side.

Shrimp Saganaki is a very famous side dish all around Greece as the perfect appetizer to serve along Ouzo or Tsipouro. Read below and learn how you can recreate this wonderful Greek recipe that will remind you of summer.

Ingredients:

Shrimps
1.2 kg shrimps (no3) cleaned
40 ml extra virgin olive oil mixed with 1tsp of sesame
300g feta cheese grated
spearmint leaves from 10 branches

Sauce
90ml extra virgin olive oil
2 grated garlic cloves
1kg grated tomatoes
90ml ouzo
salt and ground black pepper

Preparation

Sauce
We put extra virgin olive oil at medium heat in a sauce pan and we saute the grated garlic for about half a minute.

We pour in the grated tomatoes, ouzo and salt and pepper and we simmer for about 20 minutes until it’s set.

Shrimps
We preheat the oven at 200C degrees and we put the shrimps in a baking tray in one layer.

We coat the shrimps with the extra virgin olive oil with sesame and salt and pepper.

We spread the feta cheese and the spearmint around and we pour on top the tomato sauce. We bake for 8-10 minuted, until the shrimps are cooked.

One of the most refreshing salads of L’ Osteria Italian Restaurant of our Lindos Princess Beach Resort & Spa is the Insalata di Rucola (Arugula Salad). Combining arugula, cherry tomatoes, walnuts, parmesan flakes and prosciutto is guaranteed to be the perfect side dish to go along with any meal you are planning to enjoy today. Check below for the full recipe and recreate it at home.

Ingredients:

Arugula

Cherry Tomatoes

Walnuts

Parmesan flakes

Extra Virgin Olive Oil

Balsamic Vinegar

Prosciutto

Preparation:

After we wash and dry the arugula we mix them with the cherry tomatoes, walnuts, parmesan flakes, extra virgin olive oil, balsamic vinegar and salt in a bowl. We serve the mixed salad in a plate and garnish with prosciutto and some extra balsamic vinegar.

Meet the ultimate Greek Christmas treat; melomakarono. This tasty and aromatic biscuit dipped in honey-syrup is going to stimulate your taste buds. Check below for the full recipe of the famous Greek Christmas delight.

Ingredients:
1kg All Purpose Flour
250g Sugar
1tsp Baking Powder
1tsp Cinnamon
1tsp Clove
1 Orange Zest
1/2 Lemon Zest
1tsp Baking Soda
250g Fresh Orange Juice
500g Olive Oil
30g Cognac
200g Walnuts

Syrup:
500g Sugar
500g Honey
500g Water
1/2 Orange Zest
1/2 Lemon Juice

Preparation:
Preheat oven to 170C and place a baking paper on a tray. In a big bowl mix the flour, sugar, baking powder, cinnamon, clove, orange and lemon zest. Dissolve the baking soda in the fresh orange juice and add it to the bowl. Add the olive oil and the cognac and knead (not too much). Make same sized dough balls the shape of your preference, and place them on top of the baking paper. Score the top of them with a fork like a net, this will help the dough absorb the syrup better. Bake them for 20 minutes. Let them cool for 30 minutes.

Syrup:
Boil all the ingredients at medium heat for 4-5 minutes after the syrup starts boiling. Remove as much foam as you can. With a slotted spoon dip the cold melomakarona in the hot syrup for 30 seconds. Place the drizzled melomakarona on a big platter and garnish with the walnuts slightly ground.

Meet the most famous treat of Rhodes; melekouni. A delicate combination of honey, sesame, orange and spices. It is considered a superfood as it contains a ton of nutrients. Traditionally it is a treat we share during weddings and baptisms in Rhodes as a gesture of happiness and unity. It is though a delight you can enjoy every time of the day.

Melekouni is more than just a dessert; it is a symbol of celebration. Find below a traditional recipe for melekouni and recreate this unique treat at home. At your next visit in Rhodes and the H Hotels Collection don’t forget to try a melekouni and add this to your list of favourites. Click here and book your next stay at the H Hotels Collection.

Ingredients:
350gr honey
600gr sesame
100gr sugar
½ teaspoon cinnamon
1/3 teaspoon nutmeg
½ orange zest
1 tablespoon lemon juice
20-30 blanched almonds for garnish

Preparation:
In a baking pan, roast the sesame seeds and crush them. In a pot, heat the honey and let simmer until losing some of the moisture. Add the sesame seeds, lemon juice, orange zest and spices. Stir well and spread onto a wet marble surface. Press the almonds into the mixture while still hot and cut into thin strips. Set aside and let cool. Once hard, cut the “melekouni” into diamond-shaped pieces.