Yield: 20 Servings
Measure | Ingredient |
---|---|
4 tablespoons | Butter; melted |
1 pounds | Tomatoes; peeled |
1 teaspoon | Sugar, granulated |
¼ cup | Wine, white, dry |
1 pounds | Beef, ground; lean |
1 teaspoon | Cumin, ground |
2 teaspoons | Parsley; minced |
1 teaspoon | Salt; (or more to taste) |
1 pinch | Pepper, black, ground |
3 \N | Garlic cloves; crushed |
1 small | Bay leaf |
2 slices | Bread; crusts removed, soaked in water, and squeezed dry |
1 \N | Egg; lightly beaten |
\N \N | Oil for frying |
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.