Friday, September 17, 2010

Sheftalia (Traditional Cypriot Recipe)

Recipe for 6-8

1kg mixed minced meat (pork and beef)
1 egg
1 cup thinly onions chopped
1 cup thinly chopped fresh parsley
4 tablespoons breadcrumbs
1 teaspoon dry oregano (optional)
1 teaspoon cinnamon
1/2 teaspoon salt
1/3 teaspoon freshly ground black pepper
1 teaspoon cumin, powdered
1 caul fat

Rinse the caul fat and let it drain.
Place all remaining ingredients in a large bowl and knead until well combined. If the mixture is too moist add some more breadcrumbs.
Cover with a towel and place in refrigerator for about an hour (this will let the flavours to blend).
Commence the preparation of Sheftalia by collecting in your palm a portion of meat mixture enough to make a large meatball. Shape a meatball in your palms and place it on the spread caul fat and cut squares of caul fat around them. Wrap them, making little sausages. A kilo of minced meat makes about 26-30 sieftalia.
Place the sheftalia on double skewers. Cook on charcoal, over medium heat for about 20-25 minutes until golden brown.
Serve with pita bread and garnish with chopped parsley and onion. Enjoy!