meat rissoles with green olives ( soutzoukakia)
Any recipe with green olives speaks to me... Taken from the Complete Book of Greek Cooking by Salaman and Cutler.
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prep time
20 Min
cook time
20 Min
method
Stove Top
yield
4-6 serving(s)
Ingredients
- 2 or 3 medium slices of bread, crust removed
- 1 1/2 pounds ground lamb or beef or combination
- 2 cloves garlic, crushed
- 1 tablespoon ground cumin
- 1 - egg, lightly beaten
- 1/4 cup all purpose flour
- 3 tablespoons sunflower oil, for frying
- - salt and pepper
- SAUCE
- 3 tablespoons oilive oil
- 1 teaspoon cumin seeds
- 14 ounces can chopped tomatoes
- 1 tablespoon tomato paste diluted in 2/3 cup hot water
- 1/2 teaspoon dried oregano
- 12-16 - green olives, rinsed and drained
How To Make meat rissoles with green olives ( soutzoukakia)
-
Step 1Soak the bread in water for 10 minutes. Drain, squeeze dry and place in large bowl. Add meat, garlic, cumin and egg. Season with salt and pepper. Mix either with for or hands until blended.
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Step 2Take walnut sized handfuls of meat mixture and roll into short slim sausage shapes, set aside, roll the rissoles lightly in flour.
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Step 3Heat sunflower oil in large skillet and fry the rissoles until golden on all sides.
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Step 4SAUCE: heat olive oil in a large pan. Add cumin seeds and swirl them around for a few seconds until aromatic. Add tomatoes, diluted tomato paste and mix well.
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Step 5Add the rissoles. Stir in oregano and olives plus salt and pepper to taste. Spoon sauce over rissoles, cover pan, shaking occasionally until everything is heated through.
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Discover More
Category:
Other Main Dishes
Keyword:
#Meatballs
Keyword:
#greek
Keyword:
#lamb
Keyword:
#beef
Keyword:
#greek olives
Keyword:
#soutzoukakia
Ingredient:
Beef
Culture:
Greek
Method:
Stove Top
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