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A recipe from immigrant’s homeland

Soutzoukakia

(tradditional kofte)

From

Asia Minor

6^th General Lyceum of Aigaleo

Attica, Greece

7-11, April, 2014

Monopoli, Italy

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�To eat food without understanding its origin, is like having food without flavor!�

“Eat at a Turkish house and

sleep at a Jewish house”

is an old Greek saying,

meaning that the cuisine of Asia Minor was exceptional and the Jewish households had the best furnishings.

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Coming from Asia Minor

The majority of Aigaleo citizens are refugees from Asia Minor, so we present you tastes and flavors that have transferred to Greece when coming here.

The people along with their flavors have brought hospitality and all their culture.

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Asia Minor

It has been one of the places that Greek tribes had colonized in the 8^th century BC, situated in the East coast of the Aegean Sea, now belonging to Turkey.

Its history goes back to human settlements of the Neolithic times over 10,000 years ago.

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The food from Asia Minor

The food of Asia Minor has been influenced by all the different cultures that passed through over the centuries.

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1922

In 1922, approximately 2 million Greek refugees were forced to come to mainland Greece,

bringing with them their culture of food, music, trade, art, literature and more.

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Preserving their heritage

In their new “home land” the refugees brought along with them

their customs,

their traditions,

their culture and

their cooking.

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The difference

The Asia Minor refugees had at their disposal spices unknown in the mainland of Greece; Pepper, cinnamon and many other spices.

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Anatolitiki kouzina

“Anatolitiki kouzina”[Eastern cooking]

means

spices
flavors
combinations of ingredients

that are outside the usual Greek cuisine.�

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Tradditional kofte-Sugukakia

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The recipe-materials

for traditional kiofte:

600 grams. ground meat=mince,
1 medium onion chopped,
3 tablespoons olive oil,
chopped parsley,
a little stable bread
salt-pepper.

For the sauce:

1/3 cup olive oil,
800 g. pureed fresh tomatoes,
salt-pepper-sugar�

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Preparation of the sauce

In a wide saucepan we put the oil, tomatoes, salt, pepper and a little sugar.

We let it simmer.

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The meat balls

We mix all the ingredients
Form the dough balls
Optionally fry them a little

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Mixing the meat-balls with sauce

Add the mixture to the tomatoes.
We let it simmer all together

about half an hour,

till the sauce

thickens.

Mixture of meat-balls and sauce

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Good Appetite, Bon Appetite, Kali orexi

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�Tradditional Kiofte-an alternative�

The traditional meat keftedes are fried meatballs, crunchy crisp on the outside with a very moist center. Perfect for ouzo.�

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Tradditional Kiofte-an alternative

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Combinations with tradditional kofte

Taste them and you will lick your fingers