| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Greek, Meats | 20 | Servings |
INGREDIENTS
| 4 | T | Butter, melted |
| 1 | lb | Tomatoes, peeled |
| 1 | t | Granulated sugar |
| Salt & freshly ground pepper | ||
| 3 | Garlic cloves, crushed | |
| 1/4 | c | Dry white wine |
| 1 | Bay leaf | |
| 1 | lb | Lean ground beef |
| 2 | Bread, crusts removed | |
| soaked in water and | ||
| squeezed dry | ||
| 1 | t | Ground cumin |
| 1 | Egg, lightly beaten | |
| 2 | t | Parsley, minced |
| 1 | t | Salt, or more to taste |
| 1 | pn | Freshly ground pepper |
| Oil for frying |
INSTRUCTIONS
Combine the melted butter, tomatoes, sugar, salt & pepper, 1 clove of garlic, wine, and bay leaf in a saucepan. Simmer for 30 minutes, then strain through a fine sieve or food mill. Meanwhile, combine the remaining ingredients in a large bowl and knead thoroughly. (The mixture should not be stiff.) Pinch off pieces a little larger than a walnut and shape with the hands into elongated egg shapes about 1 x 3 inches. Fry them lightly on all sides in hot oil and then drain on paper towels, or arrange them on a baking dish and bake in a 375 degree oven for 20 minutes, turning once. Drop the soutzoukia in sauce and simmer for 15 minutes. Serve with a steaming grain dish and fresh, cooked vegetables or salad. From: "The Food of Greece" by Vilma Liacouras Chantiles, Avenel Books, New York. Typed for you by Karen Mintzias Sent to me by Bill <wight@odc.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 92
Calories From Fat: 66
Total Fat: 7.3g
Cholesterol: 32.4mg
Sodium: 168.7mg
Potassium: 113mg
Carbohydrates: 1.4g
Fiber: <1g
Sugar: <1g
Protein: 4.6g