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Soutzoukakia Smyrneikagreece 4 tablespoon butter; melted 1 lb tomatoes; peeled 1 teaspoon sugar, granulated 1/4 cup wine, white, dry 1 lb beef, ground; lean 1 teaspoon cumin, ground 2 teaspoon parsley; minced 1 teaspoon salt; (or more to taste) 1 pinch pepper, black, ground 3 garlic cloves; crushed 1 small bay leaf 2 slice bread; crusts removed, soaked i 1 egg; lightly beaten 1 oil for frying Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York.
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