Σουτζουκάκια

Directions

During the first memorial of Mom (Summer 2017), Yia Yia was able to still cook a bit. I had her make soutzoukakia with me and here are the notes (they were delicious by the way).

- looks like about a pound of meat

- in the food processor we process a half coffee cup of crackers (the typical paximadia ones we buy, but any stale toast would probably be fine)

- process a small onion and clove of garlic

- add all of this, plus a "glyco" spoon full of cumin into a bowl

- hand mix

- add salt and a little milk as needed to make it softer

- then set aside

- now for the sauce, chop another onion and clove of garlic by hand

- in a pan saute them for a few minutes in olive oil

- put a fresh tomato in the food processor and process - then add it to the sauce

- add 2-3 large spoonfuls of tomato paste to the sauce

- then a cup or two of water, salt into the pan - wait for it to boil and leave on medium heat - add water as necessary

- now to make the soutzoukakia - roll meat mixture into smaller shapes - make sure to really press larger amounts of meat into your hands and then make smaller football shaped soutzoukakia in order to not have breaks in the meat

- afterwards add all the soutzoukakia into the pan with the sauce to cook

- add a dash of cumin, some oregano and pepper - put to a simmer and cover for a half hour - "shaking" the pot occasionally.