About
Spiced meatballs in a rich tomato-cumin sauce, a legacy of Anatolian Greeks. These oblong meatballs are flavored with cumin, garlic, and red wine, simmered in a velvety tomato sauce. Traditionally served with rice or crusty bread to soak up the sauce.
Cultural Context
A signature dish of Smyrna (modern Izmir), brought to mainland Greece by refugees after the 1922 population exchange. Served at family gatherings, with strong ties to Greek diaspora identity.
Ingredients
500 gground beef(or mix of beef and pork)
50 gbreadcrumbs(soaked in milk)
2 clovesgarlic(minced)
1 tbspcumin(ground)
50 mlred wine(dry)