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‘Souzoukakia’ is the traditional food of the Asia Minor Greek cuisine that became known in Greece when they came to Greece as refugees after the 1922 disaster. They are made with minced beef, pork and lamb, with the addition of spices. Their name comes from the Turkish word ‘Sucuk’ which means sausage.‘Souzoukakia’ is the traditional food of the Asia Minor Greek cuisine that became known in Greece when they came to Greece as refugees after the 1922 disaster. They are made with minced beef, pork and lamb, with the addition of spices. Their name comes from the Turkish word ‘Sucuk’ which means sausage.

The Greek variant in the recipe was to make the minced meat into oblong meatballs, whereas the authentic Asian Minced recipe puts the meat into an intestine, like a sausage.The Greek variant in the recipe was to make the minced meat into oblong meatballs, whereas the authentic Asian Minced recipe puts the meat into an intestine, like a sausage.The refugees from Asia Minor who came to Greece brought with them the technique of cooking and gradually influenced Greek cuisine as we know it today. Their customs were revived through cooking. Spices, such as cumin and garlic, played an essential role in their food. When cooking, the smell of spices gives us an indication of what is being prepared before we see or taste it. In my Asian Minor Grandmother's kitchen, when I smelled mint in the frying pan, I knew that they were meatballs; when I smelled garlic and cumin cooking, I knew it was souzoukakia and when she was cooking giouvalaki, the whole house smelled of dill.Today we are going to make souzoukakia in red sauce with mashed potatoes that kids love. This recipe is a little different to avoid frying.

Ingredients:
500g minced beef
500g minced pork
2 onions
2 cloves garlic
1 egg
200g toast crumbs (from bread or French toast)
1/2 a bunch of mint
50ml red sweet wine
100ml olive oil
1 teaspoon cumin
Salt & pepper

For the sauce:
50ml olive oil
1 clove of garlic
2 large ripe tomatoes
400ml tomato juice
4 bay leaves
½ teaspoon cumin
½ teaspoon sugar
Salt & pepper

For the mashed potatoes:
6 big potatoes
50g butter
100ml of milk
A little nutmeg
Salt & pepper

Method:
In a bowl mix the two types of minced meat and add the rest of the ingredients, (instead of toast in this recipe, I had some crunchy seven seed dry rusk bread and the result was impressive) knead very well and leave in the fridge for an hour.
Roll the meat mix into short fat sausage shapes and place in a pan, drizzle over a little olive oil and bake in the oven at 180 degrees for about a quarter of an hour.
To make the sauce, put olive oil in a frying pan and cut the garlic in two and fry for a little. Add the grated tomatoes and the tomato juice and mix. Add bay leaves, sugar and spices. Bake the sauce over low heat for 5 minutes. Remove the garlic.
Remove the pan from the oven and cover the meatballs with the sauce, continue baking in the oven for 10 minutes until the sauce thickens.
To make the mashed potato, cut the potatoes into cubes, put them in a saucepan, and cover with enough water and leave to cook. When the potatoes are ready, put them in a bowl and add salt and butter while still warm. Mash with a potato masher or fork, pour the milk in and continue to mash. Add the nutmeg and pepper and mix.
Serve the souzoukakia (meatballs) over the puree with a light sauce.


Good luck!!!

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