Soutzoukakia
Soutzoukakia ( Greek σουτζουκάκια , small soutzouki ', from Turkish sucuk ), also Zouzoukaklia , are Greek minced meat sausages mainly made from pork, but also from veal, beef, lamb or poultry, sometimes mixed.
Originally a dish of the Greeks of Asia Minor , today countless variants of Soutzoukakia are known throughout Greece. Traditionally, a distinction is made between two types of preparation: smyrneika (σμυρνέικα, from Smyrna ) and politika (πολίτικα, from Constantinople ). The seasoned minced meat is shaped into sausages, floured and fried or grilled individually or in groups on a flat skewer in a pan with olive oil.
Soutzoukakia can be prepared in different ways. Often they are cooked to the end in a spicy tomato sauce made from fresh, finely diced tomatoes. Cumin and allspice (μπαχάρι) in the minced meat mass and cinnamon in the sauce give this dish its typical taste. In other preparations, the soutzoukakia are served on rice with lemon wedges or in pita bread .
literature
- Marianthi Milona (author); Werner Stapelfeldt (Ed.): Greece. Greek specialties. Könemann Verlag, Cologne 2001, ISBN 3-8290-7422-0 , p. 70.
Web links
Individual evidence
- ↑ a b Γεώργιος Μπαμπινιώτης (Georgios Babiniotis): Λεξικό της Νέας Ελληνικής Γλώσσας (Lexicon of the Modern Greek Language) . Β 'Έκδοση edition. Κέντρο Λεξικολογίας, 2005, ISBN 960-86190-1-7 , p. 1628 .
- ↑ a b c d Sophie Hale: Schardfe and spicy cuisine. Könemann Verlag, Cologne 1997, ISBN 3-89508-440-9 , p. 58.