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Soutzoukakia is a beloved dish in Greek cuisine, with its origins tracing back to the culinary traditions of Smyrna (modern-day İzmir, Turkey). These flavorful meatballs, distinguished by their elongated shape, are infused with aromatic spices and served in a rich tomato sauce, making them a hearty and comforting meal.
Ingredients and Preparation
The key ingredients of soutzoukakia include:
- Ground meat: Traditionally a mix of beef and pork or just one of these.
- Breadcrumbs: To give the meatballs structure and softness.
- Garlic and onion: For depth of flavour.
- Spices: Cumin is the signature spice that gives soutzoukakia its unique aroma. It is often combined with cinnamon and allspice for warmth.
- Red wine: Sometimes added to the meat mixture or sauce for richness.
The meatballs are first shaped into oblong forms, lightly coated in flour, then fried or baked before being simmered in a tomato sauce. The sauce is made with ripe tomatoes or tomato paste, olive oil, garlic, and occasionally a splash of red wine. Soutzoukakia is typically served over a bed of fluffy pilaf rice, creamy mashed potatoes, or fresh crusty bread to soak up the flavorful sauce. Some variations pair them with pasta for a fusion of Mediterranean and Italian influences.
This dish carries historical and cultural importance. It was brought to Greece by refugees from Asia Minor in the early 20th century. It has become a staple in Greek households and tavernas, particularly for festive occasions and family gatherings. Soutzoukakia exemplifies Greek cuisine’s comforting and aromatic essence, making it a favourite for locals and visitors.
