Name: Soutzoukakia Smyrneika (Thessaloniki style)
Prep time: 30 min
Total time: 1 h 15 min
Yield: 4
Cuisine: Greek
Ingredients: 700g minced beef (or 500g beef plus 200g minced pork); 100g stale country bread, crusts removed; 150ml dry red wine; 3 garlic cloves, finely grated; 1 small red onion, finely grated; 2 tsp ground cumin; 1 tsp ground cinnamon; 1 tsp dried oregano; 1 egg, beaten; 1 1/2 tsp fine sea salt; Olive oil for frying; 1 large onion, finely diced (for sauce); 3 garlic cloves, sliced (for sauce); 400g chopped tomatoes; 2 tbsp tomato paste; 1 1/2 tsp ground cumin (for sauce); 1/2 tsp ground cinnamon (for sauce); 1 tsp caster sugar; 200ml hot water; Cooked white rice or country bread, to serve

Elongated spiced meatballs in cumin and cinnamon tomato sauce, the most directly traceable Asia Minor refugee dish in the Thessaloniki kitchen.

Brought to Thessaloniki by the 1923 refugees from Smyrna (Izmir). The spice profile of cumin and cinnamon in savoury preparations was characteristic of the Asia Minor kitchen and unusual in mainland Greek cooking. The dish became so associated with Thessaloniki that it is now taught as a Macedonian classic.

2 editor picks for Soutzoukakia Smyrneika in Thessaloniki, ranked by editorial score. All Thessaloniki signature dishes · Soutzoukakia Smyrneika across every city.

Ouzeri Tsinari ★ 4.5

Greek

ano-poli · Alexandras Papadopoulou 72, Thessaloniki 546 33

Tsinari has stood on this Ano Poli corner since 1865, originally a cafe during the Ottoman period. Priced at €. At Alexandras Papadopoulou 72.

Nea Folia ★ 4.3

Greek

ano-poli · Aristomenous 4, Thessaloniki

Operating since 1967 on the edge of Ano Poli, Nea Folia serves dishes that have largely vanished from city-centre menus: liver with cabbage.

Where to eat Soutzoukakia Smyrneika in Thessaloniki: 2 editor picks

Ouzeri Tsinari ★ 4.5

Nea Folia ★ 4.3

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