From the Editor's Desk

Soutzoukakia: The Greek meatballs packed with history

Soutzoukakia are more than their literal translation: meatballs. They are undeniably rich and comforting, laced with hints of red wine, cumin and garlic and swathed in a hearty tomato sauce. It's a dish packed with flavour as well as history. The origins of soutzoukakia trace back to the Greek population of the early 20th Century Empire. This is a dish that was created by a minority population and survived atrocities, thanks to the hundreds of thousands of survivors who carried the recipe with them from Turkey to Greece.

Carolina Doriti, brings its history and recipe together in her new cookbook, Salt of the Earth: Secrets and Stories from a Greek Kitchen (March 2023). Born-and-raised in Athens, Doriti has spent most of her life in the Greek capital. She started cooking at a young age, with food playing an integral part in her life. She began cooking professionally in 2005 and has since worked as a private chef, recipe developer, food journalist and restaurant consultant. She's also the culinary producer of the celebrated Greek American chef, Diane Kochilas' PBS program, My Greek Table.



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