Do you like Greek food? What about cooking a popular Greek dish yourself?
Let’s learn how to cook Greek soutzoukakia !
Below the recipe for a tasty dish from Greece’s great culinary tradition?
The origin
The word soutzoukaki (soo-tzoo-KAH-kyah) comes from the Turkish “soutzouk” or sausage.
Soutzoukakia are a traditional Greek dish with roots in Asia Minor, and the spices are more Turkish than Greek.
This dish reflects the fusion of Greek and Ottoman culinary influences, making it a beloved dish in Greek households.
What are soutsoukakia
These meatballs are shaped into oval forms and then simmered in a rich tomato sauce, often seasoned with olive oil, red wine, and additional herbs like oregano or bay leaves.
The meatballs are made from a blend of ground beef or lamb, mixed with garlic, cumin, and sometimes cinnamon, which gives them a distinct flavor.
Traditionally served with rice or mashed potatoes,
Ingredients:
• 2 1/2 lbs. ground beef
• 1 lb. loaf of crusty white bread with crusts removed
• 2-3 cloves garlic, minced finely
• 1 tsp. ground cumin
• 2 eggs, lightly beaten
• Salt and pepper to taste
• Vegetable or corn oil for frying
• 1 1/2 cups sweet red wine, such as Mavrodaphne
(Tastes as Porto and really nice ! Do not drink too much while cooking!)
• 1 15 oz. can tomato sauce
• 1/4 cup olive oil
• 1 tsp. sugar
• 1/2 tsp. cinnamon
Preparation:
Soak the bread with water and then add 1/2 cup of sweet wine.
Let the bread absorb the liquid for a few minutes. Squeeze out the liquid from the bread, crumble it and add to the meat mixture.
Add the garlic, cumin, salt, pepper, and eggs.
Mix well and incorporate all the ingredients.
Take a portion of meat about the size of a large walnut and form a sausage.
Heat about an inch of vegetable oil and carefully add the soutzoukakia to the pan.
Fry them until lightly browned on all sides. Drain on paper towels and set aside.
While the soutzoukakia are frying, you prepare the sauce.
Add a ¼ cup of olive oil to the bottom of the pan.
Add the tomato sauce, sugar, and cinnamon and the remaining cup of wine as well as a can full of water.
Boil the sauce on a medium-high heat until some of the water has evaporated and the sauce has thickened.
Return the soutzoukakia to the pan, heat to a boil, and then remove from the heat. Allow them to absorb the sauce to become tender before serving.
Serve with potato puree, rice pilaf, or fried potatoes.
Enjoy your meal! καλή όρεξη!
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In the mood to try some more Greek recipes, which are also great for Autumn and Winter?
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