Elongated meat rolls in a spicy tomato sauce, originally from Smyrna and brought over by Greek refugees. Cumin, garlic and a hint of cinnamon give them their unmistakable, warm flavour. Delicious with rice, mash or chips.
Soutzoukakia
Soutzoukakia
Method
01
Meat
Mix all the ingredients for the meat well together and knead to a cohesive mixture. Shape into elongated sausage shapes.
02
Brown
Fry the sausage shapes in a little olive oil until golden brown all over and take them out of the pan.
03
Sauce
In the same pan, sweat the onion and garlic. Add the tomato purée and deglaze with the wine. Add the tomatoes, bay leaves and the cinnamon stick and leave to simmer gently for approx. 20 min.
04
Simmer
Return the meat rolls to the sauce and let them cook gently for another approx. 20 min, so the flavours meld.
05
Serve
Remove the bay leaves and the cinnamon stick. Serve with rice, mashed potatoes or chips.
Tips & notes
If you like, leave the meat mixture to rest in the fridge for 30 min before shaping; that way the rolls keep their shape better. The cumin is the star here; don't be too sparing with it.
Variations
- Replace the cumin partly with caraway seeds for a subtly different spiciness.
- Serve as meze in smaller rolls with tzatziki as a dip.
Contains:
Gluten
Eggs
Sulphites
Serve with
| Calories | 554 kcal |
|---|---|
| Protein | 28 g |
| Carbohydrates | 14 g |
| Fat | 42 g |
| Fibre | 3 g |
Estimated values, calculated from standard nutritional values per ingredient.
