Homemade Sour Bulgur Trahana From Ikaria

• 3 cups / 18 ounces coarse bulgur
• 1 cup plain Greek whole-milk yogurt
• 1 cup whole cows milk
• 1 cup whole goats milk
• 1 tablespoon fresh lemon juice
• Salt and freshly ground black pepper to taste

1. 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.
2. Simmer, stirring, until mixture is a dense, just-about-solid mass and very hard to stir, 15 to 20 minutes.
3. Remove from heat.
4. Preheat oven to 250 degrees and line a sheet pan with parchment.
5. Spread bulgur mixture on parchment in an even layer.
6. It should fill the baking sheet and should be about 1/4 inch thick.
7. Place in oven and bake until completely dry and brittle, 3 to 4 hours.
8. It should only color slightly.
9. 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.
10. 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).
11. Store in jars in a cool, dry place.

wholemilk yogurt, cows milk, goats milk, lemon juice, salt

Taken from cooking.nytimes.com/recipes/1016876 (may not work)