Suzukas with puree

Facebook
Pinterest
Twitter

Wonderful fluffy soutzoukaki with a mixture of 3 meats that give a wonderful texture and taste. Here we will see them in their lightest version, skipping the frying with the flour and the oils, but baking them lightly in the oven. Suzukas stand out from their smell, their shape and their taste. Their name derives from the word suzuk which means sausage. The original recipe wanted it in the intestine to become a sausage, but the Greek variation is that we shape it into long meatballs. However, its character remained with the intense aroma of cumin and garlic where when we smelled the food, we understood that they are not just coffee with the intense aroma of mint or burgers with parsley, but the famous soutzoukaki that we anxiously waited to accompany or rice!

Ingredients

  • 200 g ground beef
  • 200 g minced pork
  • 200 g minced lamb
  • 1 egg
  • 3 tablespoons garlic melted +1 chopped for the sauce
  • 2 slices of stale bread
  • 1 large onion, finely chopped
  • 1 cup red wine
  • 1 kg of cumin
  • Freshly chopped pepper
  • 1 k fresh tomatoes passed in the grater or crushed tomato
  • 1 kg tomato pulp
  • 2-3 grains of allspice
  • Salt freshly chopped pepper, a little sugar

Directions

  1. We soak our bread in wine. After it soaks well, squeeze it with it, pluck it very well. We keep the leftover wine. In a bowl, mix the minced meat and put in the bread, the egg, freshly chopped pepper, salt, the cumin and the garlic. Knead well and leave it in the fridge for an hour to homogenize the aromas and flavors.
  2. While we wait we start the process of the puree that you will find here
  3. When the time is up, we take the minced meat mixture and shape it into long meatballs by dipping our hands in the wine we have kept, and putting them in a pan, and baking them at 170The until they get around (we turn them) light color.
  4. At the same time, sauté the chopped onion in a flat pot, add the garlic, the pulp where we rub it at the base of the pot, and our tomato and, if necessary, sugar, and let them boil.
  5. Once our soutzoukaki come out of the oven, we dip them in the sauce and let them simmer for about 10 minutes (depending on how thick we have made them).
  6. Serve with the puree and the sauce or with rice or even with eggplant puree that fits perfectly. Try it!!!

Selected for you

128407095_2826013754393700_3770767955183443587_n
en_USEnglish