Ein Teller mit Pfefferminzöl-Soutsoukakia, Reis und einem griechischen Salat.

Peppermint Oil Soutzoukakia from Smyrna

Table of Contents

    Meatball ingredients:

    2 tbsp olive oil

    500 g organic ground beef

    2 tbsp rolled oats

    2 slices of toast, crusts removed

    50 ml sweet red wine, e.g., Mavrodafni

    1 onion

    1 small tomato

    1 egg

    Salt & pepper (to taste)

    1 tbsp caraway seeds

    3-4 drops peppermint oil

    Sauce ingredients:

    2 tbsp olive oil

    1 onion

    500-700 g jarred tomatoes (no additives) or 700 g organic tomatoes

    2 bay leaves or 1 drop organic bay oil

    1 cinnamon stick

    Salt & pepper

    Ouzo

    100 ml sweet red wine, e.g., Mavrodafni

    Additional ingredients:

    1 green leaf lettuce

    2 tomatoes (beefsteak, vine)

    1 organic cucumber

    50 - 100 g feta cheese

    2 tbsp olive oil

    Salt

    Pepper

    1 tsp organic oregano or 1 drop organic oregano oil

    Preparation

    Meatballs

    Finely chop the onion and tomato, soak the toast slices in red wine, then break them up with your hands. Next, mix all ingredients well in a bowl for approx. 10 minutes (perform this step wearing disposable gloves due to the peppermint oil) and let rest for 15 minutes. Line a baking sheet with parchment paper. Then, shape the mixture into elongated "soutsoukakia" and place them on the parchment paper. Slide the baking sheet into an oven preheated to 200°C (392°F) and bake for 20-25 minutes until golden brown (see photo).

    Sauce

    Finely chop the onion and sauté in a pot with olive oil over medium heat, then deglaze with the Ouzo. Add the tomato sauce, bay leaves/bay oil, cinnamon stick, salt, and pepper, and let simmer over low heat for 15 minutes.

    If you prefer to use fresh tomatoes instead of pre-made tomato sauce, puree them in a blender and add them to the deglazed onions. Leave the pot over medium heat without a lid, stirring occasionally, so that the tomato sauce thickens by reducing the liquid. Now add the remaining spices, mix well, and reduce the heat to low for 15 minutes.

    Finally, add the red wine.

    Combining

    Place the meatballs into the sauce and let them cook for another 20 minutes over low heat with the lid closed. We recommend serving with rice (basmati or brown rice) and a fresh salad. For a Mediterranean flavor, we recommend seasoning the salad with organic oregano or organic oregano oil.

    Bon appétit!

     

     

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