Giouvetsi soutzoukakia with hilopites

Giouvetsi soutzoukakia with hilopites

When soutzoukakia are combined with homemade hilopites in a giouvetsi, then we can only have the perfect comfort food. The smell alone will cheer us up!

Materials

250 gr. hilopites
400 gr. hot beef stock or water

For the soutzoukakia

100 gr. stale bread crumbs
150 ml red wine
500 gr. ground beef
3 cloves garlic, grated
1/2 tsp. sweet cumin
20 ml extra virgin olive oil
salt, freshly ground pepper
30 ml extra virgin olive oil, for baking

For the sauce

500 gr. tomato sauce on the grater
30 ml extra virgin olive oil
1 tsp. sweet butter
100 ml of wine
1 tsp. sweet sugar
1 small cinnamon stick
5 allspice grains
salt, freshly ground pepper

For serving

anthotyro cheese, grated

Procedure

Step 1

Moisten the bread with the wine, leave it for 10' to soften and put it in a bowl together with the rest of the ingredients for the soutzoukakia. Knead well, shape the soutzoukakia, place them in a pan or fireproof dish, one next to the other, and pour olive oil over them. Bake the soutzoukakia in the oven for 10' at 200°C.

Step 2

At the same time prepare the sauce by simmering all its ingredients for 10', remove, add the stock and mix. Immediately pour the sauce over the soutzoukakia, add the hilopites, salt and mix. Bake for another 20-25 minutes at 180°C, stirring carefully two or three times. Serve the giouvetsi warm with cheese.

Photo: Eva Monohari

READ MORE: Lamb meatballs with rice in the oven.

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