Souzoukakia stuffed with feta and Kassery Cheese

Ingredients 

500 g. minced beef meat

Two gloves of crushed garlic

2 tbs olive oil

1 tsp cumin

2 slices stale bread

1 cup. Mavrodafni or any good red wine

salt

freshly ground pepper

1 cup of feta cheese crumbled 

1 cup of thickly grated Kassery or any yellow cheese of your choice

1/2 bunch of fresh parsley 

For serving

yoghurt

parsley

For the sauce

1 kg grated tomatoes

2 tbs olive oil

1 tbsp paste

1 pinch of sugar

2-3 grains of allspice

1/4 tsp of Cinnamon or half a stick 

1 tsp of cumin powder

1 tsp of sweet paprika powder 

salt

Freshly grated black pepper

For the almond pilaf

2 tbs butter

3 tbsp of crushed almonds with out the skin 

2 cup of Jasmine  rice

4 cups. hot water or broth

salt

pepper

Soak the bread in the wine. The squeeze and place in bowl. Add all the ingredients of minced meat and knead together until fluffy minced.

Mix together the cheeses and chopped parsley add some black pepper and mix well until it's all combined in to a firm mixture. 

Simultaneously boil together all the ingredients of the sauce for 15 minutes until the sauce thickens. Dip hands in wine and mold into small meatballs and flatten it down and with a small spoon add a small amount of the cheese mixture in the middle of the meatball and shape in to oblong meatballs and placer hem in a well greased oven tray and sprinkle some olive oil over them and bake for 20min minutes to brown. When meatballs have browned take out of the oven and pore the red sauce on top of meatballs and cover with airfoil and place in moderate oven for a further 20min 

For the Almond rice

Brown the butter with almonds in the pan. Preheat the oven to 200ºC in the air, on the middle rack and heat the pan. Pour in the hot pan butter and almonds, add the warm water or broth and rice and cook for 25 minutes, stirring 1-2 times.