Fluffy Soutzoukakia “Smyrnaika” with Three Minced Meat & Puree

Fluffy Soutzoukakia “Smyrnaika” with Three Minced Meat & Puree


Fest Chef Professional non stick frypan N30 cm – click here

Fest Magic non stick semi deep  casserole N28cm – click here

Fest Magic non stick casserole N22 cm – click here

Fest Integra chopper with spout – click here

Ιngredients (for 6-8 people)

600 grams of minced meat (200 beef, 200 lamb, 200 pork)
2 medium onions
2 eggs
1 cup chopped parsley
2 cloves of melted garlic
150 gr. bread crumbs
1 tbsp. olive oil
1 tbsp. mint
4 tbsp. cumin
Salt Pepper
2 cups flour
300-500 ml. olive oil, for frying

for the sauce
1 small onion, finely chopped
2-3 tbsp. olive oil
750 gr. grated tomato
1 pinch of sugar
1 tbsp. Cumin
½ as 1k.s. boukovo (red spicy pepper)
Salt Pepper

for the puree
1 kilo of potatoes
25 gr butter
50 gr milk

1. Preparation:

Gather all the ingredients you will need around you and make the preparation by chopping the onions in the Fest Integra chopper, the parsley with the knife and melting the garlic.

2. Prepare the minced meat:

Then put all the ingredients to make the soutzoukaki in a bowl: the three kinds of minced meat, onions, eggs, bread crumbs, parsley, mint, garlic, a slice of olive oil and of course the cumin that will give them all the flavor, salt and pepper. Mix them  carefully so that everything goes everywhere.

3. Shape the soutzoukaki:

Wear gloves  and / or put olive oil in your palms so that you can better shape the soutzoukaki easily.
4. Flour & Fry the soutzoukaki:

Put flour in a bowl , salt and pepper. Flour the soutzoukaki gradually and start heating the oil in a large Fest non-stick pan to fry them.

The frying will take you about 3 minutes on one side and after you turn them, another two minutes on the other, a total of five. Remove them on a plate and add the next dose. If you find that the oil has turned black from the burnt flour between the fryings, strain it very carefully in a colander , as it is hot and continue frying .

5. Prepare the sauce:

Once the soutzoukaki is fried, prepare the sauce quickly. In a large Fest semi deep non stick casserole , put a little olive oil on medium heat to burn and then add the onion  for five minutes. Then add the grated tomato, cumin, boukovo( if you add ) salt and pepper. Bring the tomatoes to a boil for 1-2 minutes to remove most of the liquid.

6. Finish the soutzoukaki with their sauce:

Add the fried soutzoukaki to the half-prepared sauce, stir to go everywhere and remove from the heat in two minutes. Your sauce should be thick and sit on the soutzoukaki.

For the thick English style puree, mashed potatoes

7. Cut the potatoes into medium cubes and boil them in a non-stick Fest pot for about 10 minutes. Strain them from the water, put them back in the pot and with the special utensil for puree, melt them. Add butter, milk, salt and pepper, re-melt to go everywhere and they are ready. If you want, depending on your tastes, add a little more butter or milk.


Serve 5 or 7 soutzoukaki on each plate with a spoonful of puree by putting a little sauce on the puree. If you don’t want them with puree, they also go well with rice and of course with french fries.

Source: Caruso.gr