1 1/2 lb Chopped meat
3 sl White bread, crust trimmed
3 cl Garlic, finely chopped
1/2 ts Ground cumin (or to taste)OR
1 pn Cumin seed, pounded
Flour
Butter or oil for frying
1 lb Tomatoes, peeled,seeded OR
1 tb Tomato paste diluted with:
1 1/2 c  Water
Salt & pepper to taste
1    Egg (optional)
1/4 c  Red wine, or to taste

Have meat ground twice. Soak bread in cold water and squeeze out the
excess well. Mix meat, bread, garlic, and cumin together; form egg-shaped
meatballs; roll lightly in the flour. Heat butter or oil in a deep frying
pan. Fry the soudzoukakia until brown on all sides. Remove them from the
pan with a slotted spoon and put them into a pot. Pour the tomatoes (or
diluted tomato paste) into the pan with the butter or oil and cook together
for 3 to 5 min. Serve with rice.

NOTE: If you are using the egg and wine, add both to the mixture, and
use 1 more slice of bread.