Smyrneika Soutzoukakia Recipe by City Girl goes to Chorio
About City Girl goes to Chorio
This recipe is by ‘City Girl goes to Chorio’ (chorio meaning village), who has garnered attention on social media as of late for documenting her move from Athens to her ancestral village in Greece – a decision which she says is the result of seeking a more traditional and resourceful lifestyle. As you’ll see in her videos on Instagram and TikTok, she isn’t afraid to roll her sleeves up and get involved in gardening, cooking and DIY. As well as relaying the traditions, customs and recipes of village life, she notes how the move has also brought her closer to nature and animals in the village – and much more, which she says that she could not do in Athens.
This is City Girl’s recipe for soutzoukakia, which her grandmother has inspired but, as she notes, has a rich heritage beyond her own village: "Generally, Smyrneika soutzoukakia are best known for their spicy, aromatic character, which results from the combination of wine, bread and cumin.”
About Smyrneika soutzoukakia
Popularised by Greeks forced to leave behind their homes in Asia Minor, Smyrneika soutzoukakia form one of modern Greek cuisine’s most popular traditional dishes. You’ll see soutzoukakia in different forms throughout Greece. Whereas, in Thessaloniki, soutzoukakia are popularly grilled and served with chilli flakes and mustard, alongside sliced onions and parsley, Smyrneika soutzoukakia are best known for the addition of spices and wine, as well as the aromatic, spiced tomato sauce they are served in – not complete without cumin and cinnamon.
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How to make Smyrneika Soutzoukakia: Recipe
Ingredients:
For the soutzoukakia:
1kg minced beef
8 slices of bread, soaked in wine and strained well
4 cloves of garlic, grated
8tbsp olive oil
2tsp salt
1tsp ground cumin
A pinch of finely chopped fresh mint
Olive oil, enough to shallow fry
Flour to coat
For the salsa:
12tbsp olive oil
2 large onions, finely chopped
2tbsp tomato purée
4tbsp of tomato passata/grated tomatoes
2tsp sugar
1tsp salt
2 cinnamon sticks
Black pepper
Paprika (preferably sweet)
Method:
Preparing the soutzoukakia:
Soak the slices of bread in the wine and strain well with your hands. Heat the olive oil that you’ll be frying with in a deep frying pan on a medium heat.
In a large bowl, add the minced beef, the strained bread, the olive oil, salt, cumin, mint, and grate in the garlic. Mix well until fully combined.
Mould the mince into hand-sized ovular soutzoukakia. Lightly coat the soutzoukakia in flour and fry in the heated oil until golden all over. Don’t worry about cooking them all the way through – you’ll continue cooking them in the sauce later.
Preparing the salsa:
Heat the olive oil in a deep saucepan on a medium heat.
Add the finely chopped onion and sauté until soft and translucent.
Add the tomato purée and sauté for 1-2 minutes so it can release its aromas.
Add the tomato passata, sugar, salt, cinnamon sticks, pepper, and paprika. Stir well and bring to the boil.
Completing and serving the soutzoukakia:
Carefully add the fried soutzoukakia into the salsa.
Reduce the heat to low and gently simmer for 20-30 minutes, until the sauce has thickened and the soutzoukakia take its flavour.
Serve warm with rice, mashed potatoes or fries.
City Girl goes to Chorio’s Smyrneika soutzoukakia – traditional meatballs in spiced tomato salsa from Asia Minor.