Sheftalia Cypriot BBQ Recipe International Cuisines

Ingredients:

• For the Filling:

  • 1 pound (450g) minced pork (or a combination of pork and lamb)
  • 1 medium onion, finely chopped
  • 2-3 garlic cloves, minced
  • 1/4 cup fresh parsley, chopped
  • 1/4 cup fresh coriander (cilantro), chopped
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • Salt and black pepper, to taste
  • 1/2 teaspoon red chili flakes (optional)
  • 1 tablespoon olive oil (for cooking)

• For Wrapping:

  • Caul fat (available at butcher shops, make sure it's clean and ready to use)

Instructions:

1. Prepare the Mixture:

   • In a large mixing bowl, combine the minced meat, chopped onion, minced garlic, parsley, coriander, ground cumin, ground coriander, salt, black pepper, and red chili flakes. Mix well with your hands until all the ingredients are evenly combined.

2. Shape the Mixture:

   • Take a small handful of the meat mixture and shape it into an oval or sausage-like shape, about 4-5 inches long. Repeat this process until all the mixture is formed into sausages.

3. Wrap with Caul Fat:

   • Lay out a piece of caul fat on a clean surface. Place one of the shaped sausages in the center and fold the caul fat over the sausage, securing it. Repeat with the remaining sausages and caul fat. Each sausage should be securely wrapped but not too tightly.

4. Cooking:

   • Heat the olive oil in a large pan over medium heat. Add the sheftalia and cook for about 6-8 minutes on each side, or until they are golden brown and cooked through. Alternatively, they can be grilled on a barbecue for a smoky flavor.

5. Serve:

   • Serve your sheftalia hot with pita bread, fresh salad, and your choice of sauces, such as tzatziki or tahini.

Tips:

• Taul fat is essential for keeping the sheftalia moist and adding flavor.
• Adjust the seasoning according to personal preference, especially the herbs and spices.

Enjoy your homemade Cypriot sheftalia!