Recipe: Makaronia Me Kima

This recipe is basically a Greek staple but I had never heard of it. Salta Kima is basically Greek style of Bolognese. It has cinnamon, cloves, and allspice making it sweet and spicy. It is also the basis for Cincinnati Chili which my husband particularly loves. It’s a pretty unique flavor and like Bolognese it’s extremely easy to make as it just takes time not work to come together, so it’s good for a weekend or a slow day.

Makaronia Me Kima

AuthorMabDifficultyBeginner

Yields1 Serving
Prep Time10 minsCook Time50 minsTotal Time1 hr

Ingredients
 1 tbsp olive oil
 1 onion, diced
 1 lb ground meat (I used turkey)
 3 cloves garlic, minced
 250 ml stock
 4 tbsp tomato paste
 0.25 tsp all spice
 0.50 tsp ground cinnamon
 4 whole cloves
 2 bay leaves
 fresh parsley, salt, pepper

Directions
1

In a large stock pot heat the olive oil then add the onion and cook on low until the onion turn clear and begins to get tender.

2

Add the ground meat, breaking it up into small piece and continue cooking for 4-5 minutes until the meat is completely cooked through and no pink remains.

3

Add the garlic and tomato paste and cook, stirring, for one minute. Then add the stock, cinnamon, cloves, allspice, bay, parsley, salt and pepper then bring to a simmer, cover the pot and allow to cook for about 40 minutes. Stirring occasionally.

4

Add more water if necessary but this should make a fairly thick sauce. Serve over pasta when piping hot.

Adapted from

Ingredients

Ingredients
 1 tbsp olive oil
 1 onion, diced
 1 lb ground meat (I used turkey)
 3 cloves garlic, minced
 250 ml stock
 4 tbsp tomato paste
 0.25 tsp all spice
 0.50 tsp ground cinnamon
 4 whole cloves
 2 bay leaves
 fresh parsley, salt, pepper

Directions

Directions
1

In a large stock pot heat the olive oil then add the onion and cook on low until the onion turn clear and begins to get tender.

2

Add the ground meat, breaking it up into small piece and continue cooking for 4-5 minutes until the meat is completely cooked through and no pink remains.

3

Add the garlic and tomato paste and cook, stirring, for one minute. Then add the stock, cinnamon, cloves, allspice, bay, parsley, salt and pepper then bring to a simmer, cover the pot and allow to cook for about 40 minutes. Stirring occasionally.

4

Add more water if necessary but this should make a fairly thick sauce. Serve over pasta when piping hot.

Makaronia Me Kima

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