Greek cuisine has many influences from the West and the East, thanks to its geography and history. One of the most predominant influences is that of Asia Minor. As the epicenter of trade between Europe and Asia, this area was especially known for its trade of exotic spices and seasonings. During the early 1920s people from Smyrna (modern-day Izmir) fled to Greece and brought with them their music and their recipes that were more sophisticated than those on the mainland. The rich, earthy flavors imparted by those spices were quickly absorbed and adopted by mainstream Greek cuisine and are now an indispensable part of the food culture, especially in Northern Greece.
This dish–soutzoukakia–is nothing more than plump meatballs, shaped into small sausages and simmered in a pungent tomato sauce flavored with cinnamon. It is a beloved dish in Greece, especially during the winter months. The meat patties are easy to form and can either be grilled or sautéed before they go to join a simple, but flavorful, tomato sauce. This is a dish that can be made ahead of time and then gently reheated before serving.
It is usually served over rice pilaf or mashed potatoes. Some hearty, crusty bread is a must to accompany this dish, as you do not want to waste any of that delicious tomato sauce!
Cumin-Scented Beef Kebabs (soutzoukakia)
For the meat patties
- 2 slices good quality Italian bread (about 2” thick), crusts removed (or breadcrumbs)
- ⅓ cup dry red wine
- 1½ lb. lean ground beef
- ½ med. onion, finely chopped
- 4 med. garlic cloves, minced
- ⅓ cup fresh parsley, finely chopped
- 2 tsp. ground cumin
- 1 TBSP. good quality red wine vinegar
- 4 TBSP. olive oil
- 1 tsp. salt
- ½ tsp. freshly ground pepper
- 3 TBSP. water (or more to achieve a soft mixture)
- — —- flour for rolling the meat patties
- — —- olive oil, for frying
For the tomato sauce
- ¼ cup extra-virgin Greek olive oil
- 1 TBSP. AP flour
- 2½ cups tomatoes, peeled and finely chopped with juice
- (or good quality canned tomatoes, chopped)
- ½ cup dry red wine (optional)
- ½ tsp. cinnamon
- ½ tsp. sugar
- — —- salt and freshly ground pepper to taste
- In a small-size bowl, soak bread (or breadcrumbs) in red wine and set aside until ready to use.
- In a medium-sized bowl, combine ground beef, onion, garlic, parsley, cumin, and vinegar. Add the wine-soaked bread (discarding any excess wine), season with the salt and pepper, and mix well until all ingredients are thoroughly mixed (N.B. – the mixture should feel soft). Cover and chill in the refrigerator for an hour to firm up.
- Remove from the refrigerator and, with moistened hands, pinch off about one heaping tablespoon at a time and shape into oblong patties, about 2 inches long. Carefully place them in a dish until you are ready to cook them.
- When ready to cook them, roll the meat patties lightly in a bowl with flour. Heat the olive oil in a large heavy skillet, shake off excess flour from the patties, and brown them lightly (making certain to turn to cook all sides evenly). Remove from skillet with a slotted spoon and drain on paper towels.
- To prepare sauce: Discard the oil from the pot and wipe the pot clean with paper towels. Heat the olive oil and add the flour. Stir vigorously with a wooden spoon until flour browns very lightly. Add the tomatoes, wine, sugar, salt, and pepper and bring to a boil. Simmer for 5-10 minutes and then add the soutzoukakia to sauce. Reduce heat, cover, and simmer until meat is tender and sauce thickened, about 30-40 minutes. Add a bit of water during cooking to keep the sauce from reducing too much. Serve over rice pilaf or mashed potatoes.
[…] Source: Adapted from Marilena’s Kitchen. […]