Name of EventCyprus Independence Day
|Preparation time||45 minutes|
|Cooking time||10-15 minutes|
|Main Ingredient||Lamb Pork|
- 1 kg/2 pounds minced pork meat#
- 2 large onions, finely chopped
- handful finely chopped parsley (some recipes substitute dried mint if using lamb)
- 3 cloves finely chopped garlic
- 1.5 teaspoon salt
- 3/4 teaspoon pepper
- a pinch of cinnamon
- Juice of 2 lemons)
- Caul (available from your butcher)*
# you can substitute lamb or equal amouinys of both pork and lamb
*Caul fat is the thin, fatty and edible membrane surrounding the intestines of an animal. Upon heating, the membrane melts, while still keeping the sausage intact
- Take the caul, clean by washing. Then soak in lemon juice for 30 minutes. Wash again, and let it drain.
- Place the mince, onion and parsley in a large bowl and use hands to mix until well combined. (There should be equal quantities of mince, onion and parsley, so adjust if necessary.) Add the salt and pepper and combine well.
- Lay a piece of caul fat on a chopping board. Roll a large golf-ball piece of mixture into an oval shape and place on a corner of the caul. Roll and tuck in with your fingers – the caul fat should cover the mince one and a half times. Cut the caul fat and repeat with remaining mince mixture.
- Place sheftalia/sausages close together on a hot (but not too hot) grill. Lightly season with salt. Cook, turning and seasoning with more salt, for 10–15 minutes, or until browned and just cooked through. Do not use flames, and do not turn too often or too early as the fat will stick.
- Enjoy with pita bread (optional)