Cutlets in wine-tomato sauce (Suzukakya)

4 servings

60 minutes

Sudzukakya are aromatic meatballs in a wine-tomato sauce from Georgian cuisine, where meat combines with rich spicy notes. Their history roots in Mediterranean gastronomy traditions, where tomatoes and wine form the basis for a rich flavor. The meatballs, infused with cumin, garlic, and pepper, are first fried to a golden crust and then stewed in a rich sauce of red wine and ripe tomatoes. This gives the dish a deep flavor with a slight acidity and warming spices. Sudzukakya pairs perfectly with rice, mashed potatoes, or fresh bread.

Energy value per serving

• Calories: 622.7
• Proteins: 30.5g
• Fats: 38.4g
• Carbohydrates: 34g

Ingredients

• Tomatoes: 500 g
• Minced meat: 600 g
• Red semi-dry wine: 100 ml
• Garlic: 3 clove
• Wheat flour: 50 g
• Vegetable oil: 30 ml
• Ground black pepper: to taste
• Ground cumin: 0.5 tsp
• Salt: to taste
• Breadcrumbs: 90 g

Cooking steps

1. Peel the tomatoes and grate them.

   Required ingredients:

   • Tomatoes: 500 g

2. Mix the minced meat with breadcrumbs, pressed garlic, salt, pepper, and cumin. Divide into 12 parts and shape into elongated patties. Coat each in flour.

   Required ingredients:

   • Minced meat: 600 g
   • Breadcrumbs: 90 g
   • Garlic: 3 cloves
   • Ground black pepper:  to taste
   • Ground cumin: 0.5 teaspoon
   • Salt:  to taste
   • Wheat flour: 50 g

3. Fry the patties in heated oil until golden brown. Then transfer to a plate.

   Required ingredients:

   • Vegetable oil: 30 ml

4. Pour wine into the pan from the cutlets and add tomatoes. Simmer on low heat until thickened.

   Required ingredients:

   • Red semi-dry wine: 100 ml
   • Tomatoes: 500 g

5. Add the patties to the tomato sauce. Occasionally turning, simmer on low heat covered for 15 minutes.