Souzoukakia is delicious dish – the mince just melts in your mouth. No need for a knife and fork as its very soft and creamy. What I like about this dish is that you don’t have to work hard to get it full of flavours. Most of all, this dish reminds me of Italy (for its colour) Spain (for the sauce) North Africa (from the cumin), and Greece (because I can taste the olive oil and cinnamon) After all its does originally come from Greece.
Greek cuisine has a special place in the cookery of the world. The flavours can alter with the seasons, and depending what part of Greece or the Greek Islands the food is being prepared in, the dishes can be quite different to other similar ones prepared elsewhere.
Greek cookery came long before Western cuisine, spreading its culinary influence – via ancient Rome – throughout the rest of Europe and worldwide.
I love Greece – the food is so beautiful, I have to say. They cook a lot with oregano although not in this dish. The first time I ever ate this dish was in Rhodes, with stuffed tomatoes – the two go really well together I think. You can find my recipe for Stuffed Tomatoes and Peppers here.
I enjoy making this for my friends when they drop in, and it also makes a great family dish too.
Souzoukakia is pretty straightforward to make, so let’s get started……