Souzoukakia

Summer Salad
14/04/2015
Feta and Spinach Pie
16/04/2015

Souzoukakia

Souzoukakia

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……

Print Recipe
Souzoukakia
Votes: 2
Rating: 5
You:
Rate this recipe!
Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Servings
portions
Ingredients
For the mince
For the sauce
Course Main Course
Prep Time 20 minutes
Cook Time 30 minutes
Servings
portions
Ingredients
For the mince
For the sauce
Votes: 2
Rating: 5
You:
Rate this recipe!
Instructions
For the mince
  1. Put all the ingredients, apart from the flour, in a deep bowl, and mix well.
  2. Take one tablespoon of the mixture and put on the palm of your hand and shape as a sausage - continue until they are all done. Now take the shaped sausages and roll in flour and keep aside for frying.
  3. In a deep pan heat up the oil and fry the shaped sausages until they are slightly brown.
For the sauce
  1. Put all the sauce ingredients in deep wide lidded pan and boil for 5 mins Add the souzoukakia and simmer for 25min or until you can see the oil forming at the edge of the pan.
  2. Take off the stove and squeeze lemon juice over the dish - (this is optional, but lovely!)
Recipe Notes

Serve with stuffed tomatoes or peppers - you'll find the recipe for these here.

Share this Recipe

Leave a Reply

Your email address will not be published. Required fields are marked *