Delicious, packed with Mediterranean flavours and covered in a rich and thick tomato sauce! This traditional soutzoukakia recipe was introduced to the Greek cuisine in the beginning of the 20th century and has its origin from the city of Smyrni.
This is a hearty Greek dish, perfect for a big family meal!
- 3 thick slices of bread, soaked in water
- 500 gr. / 1 lb. finely minced beef
- 1 egg
- 6 cloves garlic, peeled and crushed
- 2 teaspoons cumin
- 1 teaspoon cinnamon
- Salt and pepper
- 2 small glasses of white wine
- 30 gr. flour (for frying)
- 3 tablespoons vegetable oil
- 2 tablespoons olive oil
- 2 tablespoons tomato puree or 2 cans tomato roughly chopped to garnish
- Chopped parsley (to garnish)
- Soak the bread in water for 10 minutes and discard the crust. Squeeze the water from the bread and mix with the mince, egg, garlic, cumin, cinnamon, salt, pepper and 1 small glass of the wine. The best results for mixing are always achieved by using your hands.
- When properly mixed make long thin shapes, like fat cigars, about the length of your finger (around 15 of them), roll them in the flour and fry in the vegetable oil on medium heat, making sure that they are crisp all over.
- In the meantime, put the olive oil in a saucepan and when it’s warm, add the tomatoes and the rest of the wine. Cook slowly for 5 minutes, stirring and ensure it does not stick.
- Add the Soutzoukakia as they come out of the frying pan, covering them with tomato sauce, add a little more water if needed, cover and cook slowly for 10 minutes.
- Garnish with chopped parsley. With its rich sauce it can be served with plain white rice or mashed potatoes as a main dish. They also make great starters for a dinner party!
- Servings : 4 to 6 people
- Ready in : 75 Minutes