Soutzoukakia (Spiced Beef Kofta in Aromatic Tomato Sauce)
Medium
50mins
4-6
Dairy Free
Soutzoukakia (Spiced Beef Kofta in Aromatic Tomato Sauce)
Rated 4.3 stars by 4 users
Category
Dinners
Cuisine
Greek
Servings
4-6
Prep Time
10 minutes
Cook Time
40 minutes
These beef kofta, served in aromatic tomato sauce, are spiced with our Saudi Baharat – a blend that beautifully balanced a mix of cumin, nutmeg, pepper, paprika, cardamom and more. It's meals like these where spices take dinner to another place, with freshly ground spices at the most fragrant and flavourful they can be.
Ingredients
-
750g beef mince
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1 onion, grated
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2 garlic cloves, finely chopped
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1 thick slice stale bread
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1 tsp Gewürzhaus Saudi Baharat
- 1 tsp Gewürzhaus Oregano
- 1 tsp Gewürzhaus Cumin (Ground)
- ½ tsp Gewürzhaus Allspice (Ground)
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½ tsp salt
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3 tbsp fresh flat leaf parsley, chopped
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30ml olive oil
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1 egg
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2 x 400g can crushed tomatoes
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600ml water
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1 onion, diced
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30ml olive oil
- 2 Gewürzhaus Bay Leaves (Whole)
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1 tsp Gewürzhaus Saudi Baharat
-
1 Gewürzhaus Cinnamon Quill (Whole)
- 1 tsp Gewürzhaus Oregano
-
1 tsp salt
For the aromatic tomato sauce
Directions
To make soutzoukakia meatballs
Place the bread in a small bowl and cover with water, leaving to soak until softened. Squeeze out and drain away moisture from bread, then mash with fork. Set aside.
Place the mince in a large bowl and add the grated onion, finely chopped garlic, spices, mashed bread, salt, parsley, olive oil and 1 lightly beaten egg.
Mix gently with hands until evenly combined.
To form the soutzoukakia
Take a large walnut-sized amount of mince mixture, place between the palms of your hands and roll into oval shape.
In a wide-based pot, heat 3 tablespoons of olive oil. Place the soutzoukakia in a layer at the bottom of pot and brown gently on both sides, for about 6 minutes. Cook in batches if they don’t all fit into the pot. Once browned, take them out of pot and set aside while you make the sauce.
In the same pot, add another 3 tablespoons of olive oil and the diced onion. Cook gently on medium heat until the onion softens. Add the cans of crushed tomato, water, bay leaves, cinnamon quill, spices and salt and bring to a simmer.
Add the soutzoukakia into the sauce and cook for 30 minutes on LOW-MED heat until the sauce has thickened and meatballs have cooked through.
To serve
Serve the soutzoukakia with saffron oilaf and a dollop of Greek yoghurt. It's equally delicious served with mashed potato or pasta.
Comments
Love this recipe! The Saudi baharat spice blend came in my gorgeous Christmas advent calendar and I was so excited to use it. I served these with steamed rice and a little chopped salad of toms, cucs, capsicum, herbs and a lemony dressing. So, so good! I made sure to order the full size jar immediately and this recipe is now on high rotation in our casa.
