| 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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