For Soutzoukia 1 kg of minced beef ½ kg of minced lamb Or loaf of stale bread, with the crust soaked in water with 2 drops of ouzo. 4-5 cloves garlic melted 1 cup of Nature Blessed Extra Virgin Olive Oil 2 tablespoons grated cumin Salt and black pepper to taste
For the sauce 1 cup of Nature Blessed Extra Virgin Olive Oil. 1 tablespoon cumin. 1-2 cloves garlic melted. 1 small onion passed on the grater. 2 mugs of tomato juice. 2 tablespoons of tomato paste. ½ mug of water. Some thick salt.
In a bowl, add the minced meat along with the rest of the ingredients and pour the strained bread. Knead from the inside out until we have a homogeneous mass. Cover with a film and refrigerate for at least 2 hours, allowing all flavors and aromas to blend. In a saucepan, pour the oil and sauté the onion and garlic. Pour in the tomato juice and water. Allow to boil, add the cumin and salt. As we make the sauce, we transform the minced meat into sausages. Pass them without flouring them over a hot frying pan until they crust. Add them to the sauce and boil for about 30 minutes.
Enjoy your meal!
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