Welcome to the world of Cypriot cuisine! If you are looking for something new and delicious, you can’t go wrong with Sheftalia. This tasty dish is a staple in Cypriot homes, often served as a starter or as part of the main meal. It combines a variety of flavors, including pork, onion, parsley, and herbs. Not only is it incredibly flavorful, but also relatively easy to make. Join Cooking County with the recipe of Sheftalia.
Sheftalia is a delicious and popular dish that has been around for centuries. Originating in Cyprus, it is a traditional Cypriot dish made with minced pork or lamb, wrapped in caul fat and grilled over charcoal. It is an incredibly versatile dish as it can be used to make sandwiches, salads, and even soups.
The history of Sheftalia dates back to the Byzantine period when it was served as part of a special feast. The name comes from the Greek word ‘shef,’ which means ‘to wrap.’ This refers to how the pork or lamb is wrapped tightly in caul fat before grilling over charcoal. The result is a juicy, succulent morsel with a smoky flavor that will tantalize your taste buds! It’s no wonder why this dish has been enjoyed for centuries!
How does Sheftalia Taste?
The flavor can be hard to describe for those who have never tried this delectable dish.
Upon the first bite of Sheftalia, you will notice the tender texture of the ground meat blended with onion, parsley, and other herbs to create an aromatic blend of flavors. As you take each successive bite, you will experience a burst of garlic balanced out by more subtle hints of mint and lemon juice. The final result is an incredibly flavorful combination that leaves your taste buds wanting more.
How to Make Sheftalia?
- 1 and ½ kg minced pork
- 3 chopped onions
- 4 small tomatoes (1 grated cup)
- 1 cup chopped parsley
- 1 tablespoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cinnamon
- 1 kg of Caul fat, called Panna or Mpolia in Greek
- The juice of two lemons (for washing)
- Lemon juice, parsley, onion, tomato, cucumber or pickles (or cabbage salad in winter)
Wash the Caul fat well, put it in a bowl with water and lemon juice, and leave for 10-15 minutes. After 15 minutes, rinse and drain it.
In a large bowl, knead the minced meat with the onions, parsley, tomatoes, salt, pepper and cinnamon. Mix all the ingredients well and set aside.
Spread the Caul fat over your work surface and take about 10 x 10 cm of the meat mixture. Fold the edges inwards, and roll it as you do the stuffed vine leaves.
Skewer the Sheftalia with two needles. You can skewer 4 to 5 Sheftalia in one skewer.
Bake the Sheftalias over medium heat, so they do not burn outside and remain uncooked from the inside.
Note 1: Turn them regularly and bake for around 20-30 minutes. The Caul fat melts during frying, making the Sheftalia juicy and tasty.
Note 2: Melted fat helps light the fire, and you can control the fire by sprinkling salt on the coals or turning the coals.
How to Serve Sheftalia?
Your Sheftalia is ready! Serve with chopped tomato, cucumber, parsley, onion, salt and plenty of lemons and enjoy!
Do not forget to make this recipe and share it with us. If you also have any related questions about the Sheftalia recipe, please do not hesitate to ask.
If you like the taste of Shaftelia, we recommend you try Kazy and Kupati!