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Minced meat patties from Smyrna

In a rich tomato sauce


  1. Prepare the minced meat two hours before frying it by kneading all the ingredients together really well. 

  2. Shape 50 gram meat patties, oblong, flour them and fry them in olive oil. As soon as they are golden brown, take them out of the pan and set them aside.

  3. For the rice, use special rice for pilaf, and also add some chopped ragout eggplant (Omospondia) for extra flavor.

  4. For the tomato sauce, lightly fry the chopped onion in a deep pot. Add the tomato and after it boils well, pour the wine. Once it starts boiling again, add the rest of the ingredients. Adjust the taste with salt and if necessary, add a little water.

  5. Continue cooking on low heat until the sauce thickens. Then add the fried meat patties, mix well and turn off the heat.

  6. Serve this dish really hot, ready to be enjoyed with fresh bread or as a side dish for rice pilaf with aubergine.


For the meat patties

1 kg of ground beef

30 ml of white wine

1 egg yolk

130 gr. Grill Philosophy blend for suzukis

150 gr. onion puree

120-130 ml of water

50 ml sunflower oil

For the sauce

420 gr. tomato on the grater (Omospondia)

2 medium onions finely chopped

4 cloves of garlic, finely chopped

1 pinch of cinnamon

3 gr. chopped cilantro

2 gr. ground cumin

Salt as needed

2 gr. pepper

2 tbsp oregano

100 ml of wine

70 ml olive oil

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