Wednesday, 26 June 2013

Soutzoukakia Smyrneika

This happens to be my stepdaughters favourite greek dish next to bougatsa... I made sure to make it for them before they went on their European trip with their mum.  Kate who doesn't eat much, except for when chocolate is involved, had two I was one very happy camper!!  Evangeline and I won't see them again till mid September..They get back 2 days after we go to Greece for 9 weeks.  Must learn to use Skype!!! 

The recipe was brought to Greece by the Greek refugees of Smyrni, now Ismir in Turkey during the horrific exchange of populations in 1922.  My dad's mother and her family for generations before her came from there.  

Soutzoukakia Smyrneika

for the meatballs
1 medium onion, passed through your box grater
500g mince beef
1 cup bread crumbs
1 cup water
1 clove of garlic, minced
3 tbs finely chopped fresh parsley
3 tsp ground cumin
1 tsp dried oregano
salt pepper
1 egg
for the tomato sauce
½  bottle tomato passata
2 cups water
1 tbs tomato paste
1/4 cup of olive oil
1  clove of garlic, minced
1 medium onion, diced
1 bay leaf
salt & pepper to taste
1 tsp cinnamon
pinch chili
Vegetable oil for frying

Add all the meatball ingredients in a bowl and mix together well. Let the mixture sit in the fridge to develop its flavours. Roll up meatballs in quennel shapes and bake in a hot oven until brown. Meanwhile, prepare the tomato sauce.  Saute your garlic with the bay leaves and tomato paste.  Add your tomato passata, water, spices, season with salt and pepper and simmer for about 20 minutes.   Transfer the meatballs to the saucepan containing the tomato sauce and simmer for 10-15 minutes. Remove the bay leaves & serve hot with pilaf.

xxxx Carol

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