This site uses cookies. In the food processor beat olive oil, garlic, cumin, chili flakes and finely chopped mint. Add the Soutzoukakia as they come out of the frying pan, covering them with tomato sauce, add a little more water if needed, cover and cook slowly for 10 minutes. Again, lightly seasoning with S&P. Then, reduce heat to simmer and cover. Shape the meat mixture into oblong patties. Add your chopped onion to the pan and lightly season with salt and pepper. Add the fried/ baked / grilled soutzoukakia in the tomato sauce and stir gently, being careful not to … Bring up the heat to medium high to bring the tomato to a boil. It is a labor of love but the food is always worth it! Once the soutzoukakia are browned on the bottom, flip with a small spatula. Top with Parmesan cheese and chopped parsley, if you’d like. Ravani with Chamomile & Greek Mountain Tea Syrup. Stir often. design by // developed by gt-solutions, 'MAMA' Tv Show - Τι Θα Φάμε Σήμερα Μαμά 2. In Muslim cultures, pork is not commonly used. Before … By continuing to browse the site, you are agreeing to our use of cookies. Then, squeeze out and reserve the excess wine. They will not be completely cooked at this point. Read more…. All Rights Reserved. Pour sauce evenly on top of meat, and bake until lightly browned on top, about 40 minutes. You may need to move the potatoes around to fit the soutzoukakia. Today I had the opportunity to make one of my favorite dishes, Soutzoukakia with Potatoes and Green Beans, with one of my nieces, Kaliopi. They’re cooked in a rich, thick tomato sauce and are often served with rice, mash potatoes or fried potatoes. And just because they’re crowd pleasers, they’re ideal for parties and dinners with a lot of people. Visit my online shop for a wide selection of Greek single-origin artisanal foods, from honeys to wild herbs, olives, olive oils, pistachios, heirloom grain products, fruit preserves and more. They are delicious and packed with Mediterranean flavours. I love … There's not a ton of cumin in the mixture, but its warm and distinctive flavor with bitter, lemony undertones provides a great earthy base here. Soutzoukakia with Potatoes and Green Beans Today I had the opportunity to make one of my favorite dishes, Soutzoukakia with Potatoes and Green Beans, with one of my nieces, Kaliopi. Lightly salt and pepper them. Maybe it’s the sunnier weather, or the fact that I haven’t had a proper holiday in ages, but suddenly all I can think of is lazy afternoons spent in the sun and of all the amazing food.. All this nostalgia had to go somewhere, so I made some soutzoukakia – Greek meatballs in rich tomato sauce. Learn how your comment data is processed. If you can't turn them wait a minute or two for them to cook longer and then turn. Soutzoukakia are adored by a lot of people simply because they are very fragrant, warm, hearty, and bathed in a thick tomato sauce! When this is completed, spoon the tomato sauce over the soutzoukakia and potatoes. These delectable ground meat little cylinders are always flavored with cumin and cooked din a rich, thick tomato sauce. Cover and refrigerate the mixture for 30 to 60 minutes to firm up. Make the soutzoukakia: In a large mixing bowl, combine the ground beef, onion, garlic, spices, salt, and pepper. Soutzoukakia are a traditional Greek dish, they are little meatballs, shaped in an oval shape. They also make great starters for a dinner party! Stir in the pepper flakes and butter. Cook the onion until it is translucent. Bring to a boil over medium heat. Then, reduce heat to simmer and cover. Greek-Fried Zucchini Chips. Soutzoukakia with Potatoes and Green Beans. Flour the soutzoukakia and heat about 1/2 inch/1 cm of olive oil in a heavy skillet. Cover and simmer until the soutzoukakia are soft and moist, about 30 minutes. Serve hot. are a dish that came to Greek via the Greek refugees from Asia Minor in 1922. Top with Parmesan cheese and chopped parsley, if you'd like. Mix in the olive oil. Vayia’s Kitchen is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Heat an inch of vegetable oil in a skillet and carefully add the soutzoukakia to the pan. I have been daydreaming about holidays in Greece of late. Soutzoukakia (pl.) Recipe by Vayia's Kitchen 14 ingredients Place a large dutch oven on medium heat and add the olive oil. Once the soutzoukakia are browned on the bottom, flip with a small spatula. Shape the meat mixture into oblong patties. Soak the bread in the wine for about 5 minutes, or until thoroughly softened. can of crushed tomato. Your email address will not be published. The creamy cheese sauce and the tender potatoes in this classic French dish combine to make a deliciously addictive experience. This dish takes about 40-50 minutes until the potatoes are fork tender. Bring up the heat to medium high to bring the tomato to a boil. I love having leftovers in the refrigerator for lunch the next day. Copyright © 2020 Vayia's Kitchen. Traditionally these herb-filled, spiced football-shaped meatballs are served over a bed of rice but we wanted to lighten things up so we served ours alongside green beans sauteed with garlic. Fry them until they're lightly browned on all sides. Add the wine. Proud Greek-American wife and mom of TWO sets of twins who believes all good things start in the kitchen and that olive oil cures all. You’ll notice that I leave the bread out of my meals to make them lower carb. Then add your soutzoukakia back to the pan, nestling them into the sauce. Make the sauce: In a large deep pan or Dutch oven over medium heat, cook onion and garlic in olive oil with salt and pepper for about 5 minutes, until the onions become translucent. Then add the green beans on top. It's a reference to the Greeks who left Smyrna and brought this dish with them to Greece. Serve 3 soutzoukakia with 2-3 potato wedges and a small helping of green beans. Check at 40 minutes to ensure you don’t overcook. Squeeze the tomatoes by hand into the pot and pour in their juice. Here is a simple vegan recipe, based on the traditional way of making delicious Soutzoukakia. All content, recipes and photography are the copyright of Vayia’s Kitchen. Politics aside, the sauce is delicious and works well with a side dish of rice pilaf, mash potatoes or french fries… Season with salt and pepper, add sugar, reduce heat to low, and simmer until slightly thickened, about 10 minutes. Add in tomato paste, cinnamon, cumin, smoked paprika, and chili flakes. Soutzoukakia — traditional Greek meatballs — are served with potatoes or rice. In northern Greece, soutzoukakia sometimes refer to a cylindrical ground meat recipe that’s grilled, not cooked in sauce. Ingredients to make about 20-25 soutzoukakia: 250 grams (8.8 oz) of white mushrooms, washed and chopped; 1 teaspoon of ground cumin With its rich sauce it can be served with plain white rice or mashed potatoes as a main dish. Thanks for catching that! Prepare the sauce in a Dutch oven while the soutzoukakia are frying. Add the garlic and stir. Once both sides are browned, remove from the pot onto a plate. Traditionally, they’re served with rice, but spaghetti or mashed potatoes are also very nice options. Once you are happy with the consistency, form the soutzoukakia into oval sausages, about the size of your palm. Maroulosalata: Greek Lettuce Salad. 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