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.
1
Peel the tomatoes and grate them.
- 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.
- Ground meat: 600 g
- Breadcrumbs: 90 g
- Garlic: 3 cloves
- Ground black pepper: to taste
- Ground caraway: 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.
- Vegetable oil: 30 ml
4
Pour wine into the pan from the cutlets and add tomatoes. Simmer on low heat until thickened.
- Medium-dry red wine: 100 ml
- Tomatoes: 500 g
5
Add the patties to the tomato sauce. Occasionally turning, simmer on low heat covered for 15 minutes.
