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SOUTZOUKAKIA Recipe | | Main Course Recipe by Kevin Tighe |
| | INGREDIENTS | Soutzoukakia (Sooot- zoooo- KAHH-kee-ah)
Greek thumb - sized meat rolls
For meat rolls:
0.5 pound ground meat (lamb, mutton, etc) .5 lb = .25 kilo
1 onion, minced
1 clove garlic, crushed
1 tablespoon bread crumbs
0.5 cup wine (any)
1 egg
0.5 teaspoon caraway seeds, crushed to powder
0.5 teaspoon dry fenugreek leaves (kasuri methi. fenugreek means 'greek hay' in english. the greeks use it, too)
For sauce:
2 tbsp olive oil
4 large tomatoes, chopped, or
10-ounce can plum tomatoes with juice | | METHOD | 1. Mix all the ingredients for the meat rolls and shape them into small football - shaped rolls about the size of a thumb.
2. Brown them lightly on all sides in a cast-iron skillet a few at a time, don’t crowd them. Drain the extra fat from the skillet and discard.
3. Put the olive oil and crushed tomatoes in the same skillet, and deglaze it. Add the browned meat rolls and cook all on low - to medium heat until meat rolls are cooked through and sauce thickens. Careful, this sauce will easily scorch.
4. Serve with rice or plain pasta, round out the meal with green beans or mixed wild greens (hortas). Serves 3 - 4 as part of a meal. |
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