| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Eggs | Greek | Greek, Meats | 20 | Servings |
INGREDIENTS
| 4 | tb | Butter; melted |
| 1 | lb | Tomatoes; peeled |
| 1 | ts | Granulated sugar |
| Salt & freshly ground pepper | ||
| 3 | Garlic cloves; crushed | |
| 1/4 | c | Dry white wine |
| 1 | sm | Bay leaf |
| 1 | lb | Lean ground beef |
| 2 | sl | Bread; crusts removed, soaked in water, and squeezed dry |
| 1 | ts | Ground cumin |
| 1 | Egg; lightly beaten | |
| 2 | ts | Parsley; minced |
| 1 | ts | 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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