Sheftalia

Sheftalia Recipe - Traditional Cypriot/Turkish Dish with Pork, Veal, Onion, Parsley and Caul Fat

Region / culture: Cyprus, Turkey | Preparation time: 30 minutes | Cooking time: 20 minutes | Servings: 4

Introduction

Sheftalia is a traditional Cypriot dish that consists of a mixture of ground pork and lamb wrapped in caul fat and grilled over charcoal. This delicious dish is popular in Cyprus and is often served as an appetizer or a main course.

History

Sheftalia has been a part of Cypriot cuisine for centuries. The dish is believed to have originated in the Middle Ages when the island was under Ottoman rule. The name "sheftalia" is derived from the Turkish word "şeftali," which means peach, as the shape of the wrapped meat resembles a peach.

Ingredients

500 g of finely ground fatty pork
500 g of finely ground veal or lamb
1 large onion, finely chopped or grated
0.5 cup of finely chopped parsley
2 tsp of salt
250 g of panna (caul fat from pig)

How to prepare

Combine pork with veal or lamb, onion, parsley, salt, and a generous grinding of black pepper.
Dip panna into a bowl of warm water for a minute or two, remove, and carefully open out a piece at a time, laying it out flat on a work surface.
Cut with kitchen scissors into pieces about 10 cm (4 inches) square.
Take a good tablespoon of meat mixture and shape it into a thick sausage about 5 cm (2 inches) long.
Place towards one edge of a piece of panna, fold the end and sides over the meat, and roll it up firmly.
Repeat with the remaining ingredients.
Thread sausages on flat sword-like skewers, leaving space between them.
The number on each skewer depends on their length.
Cook over glowing charcoal, turning frequently.
Do not place too close to the heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside is nicely browned without being burnt.
The panna melts during cooking, keeping the meat moist and adding flavor.
Excessive flaring of fire can be controlled by a sprinkle of water on the coals.
Serve sheftalia as an appetizer or a main course.

Variations

You can add spices such as cumin, coriander, or paprika to the meat mixture for added flavor.
You can also substitute the pork and lamb with beef or chicken for a different twist on the dish.

Cooking Tips & Tricks

Make sure to finely chop or grate the onion to ensure it blends well with the meat mixture.

- Dip the panna in warm water before wrapping the meat to make it more pliable.

- Cook the sheftalia slowly over charcoal to ensure the inside is well cooked and the outside is nicely browned.

- Control excessive flaring of the fire by sprinkling water on the coals.

Serving Suggestions

Sheftalia can be served with a side of Greek salad, tzatziki, pita bread, and grilled vegetables for a complete meal.

Cooking Techniques

Grilling over charcoal is the traditional method of cooking sheftalia, but you can also cook them on a grill pan or in the oven.

Ingredient Substitutions

If you cannot find caul fat, you can use bacon strips to wrap the meat mixture instead.

Make Ahead Tips

You can prepare the meat mixture and wrap the sheftalia in advance, then grill them when ready to serve.

Presentation Ideas

Serve the sheftalia on skewers for a fun and festive presentation.

Pairing Recommendations

Sheftalia pairs well with a glass of red wine or a cold beer.

Storage and Reheating Instructions

Store any leftover sheftalia in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or on the grill until heated through.

Nutrition Information

Calories per serving

Each serving of sheftalia contains approximately 300 calories.

Carbohydrates

Sheftalia is a low-carb dish, with each serving containing approximately 2 grams of carbohydrates.

Fats

Sheftalia is a high-fat dish, with each serving containing approximately 25 grams of fat.

Proteins

Sheftalia is a good source of protein, with each serving containing approximately 20 grams of protein.

Vitamins and minerals

Sheftalia is rich in iron, zinc, and vitamin B12, which are essential for overall health and well-being.

Alergens

Sheftalia contains pork and lamb, so it may not be suitable for individuals with allergies to these meats.

Summary

Sheftalia is a high-protein, high-fat dish that is low in carbohydrates. It is rich in essential vitamins and minerals, making it a nutritious addition to your diet.

Summary

Sheftalia is a delicious and flavorful Cypriot dish that is perfect for grilling season. With a mixture of ground pork and lamb wrapped in caul fat and grilled to perfection, sheftalia is sure to be a hit at your next barbecue or dinner party. Enjoy this traditional dish with a side of Greek salad and tzatziki for a complete and satisfying meal.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Sheftalia. It was a warm summer day, and I was visiting my dear friend Maria in her cozy little kitchen. The smell of garlic and herbs filled the air as she prepared a batch of these delicious Cypriot sausages.

Maria had learned the recipe from her own grandmother, who had passed it down through generations. She told me stories of how she used to watch her grandmother painstakingly mix the ingredients and form the sausages by hand. The secret, she said, was in the perfect balance of pork and lamb, mixed with onions, parsley, and a blend of spices that only a true Cypriot could appreciate.

As I watched Maria work her magic in the kitchen, I knew that I had to learn how to make Sheftalia for myself. I begged her to teach me, and she agreed with a smile. We spent the afternoon together, mixing and shaping the sausages, laughing and chatting as we worked.

The process was intricate and required patience and skill. We mixed the minced pork and lamb with finely chopped onions, garlic, and parsley. We seasoned the mixture with salt, pepper, and a secret blend of spices that Maria swore by. Then came the tricky part - wrapping the meat mixture in delicate caul fat, a thin membrane that would melt away during cooking, leaving the sausages tender and juicy.

Maria showed me how to carefully wrap the meat mixture in the caul fat, shaping it into small, round sausages. It was a delicate process, but with her guidance, I soon got the hang of it. We cooked the Sheftalia on a hot grill, turning them carefully to ensure they were evenly cooked and golden brown on the outside.

When the sausages were ready, we sat down to enjoy them together, savoring the flavors and reminiscing about our day in the kitchen. Maria's Sheftalia were the best I had ever tasted - juicy and flavorful, with just the right amount of seasoning.

I knew that I had found a new favorite recipe, one that I would treasure and pass down to future generations. I thanked Maria for teaching me the art of making Sheftalia, and she smiled, knowing that her grandmother's legacy would live on through me.

Since that day, I have made Sheftalia many times, each batch a tribute to Maria and her family. I have shared the recipe with friends and family, spreading the joy of these delicious Cypriot sausages far and wide.

As I sit here now, writing this story, I can still taste the Sheftalia that Maria and I made together that summer day. The memory brings a smile to my face, and I am grateful for the time we spent in her kitchen, learning and laughing together.

I will always cherish the recipe for Sheftalia, a treasure passed down through generations and shared with love and laughter. And I know that whenever I make these sausages, Maria's spirit will be with me, guiding my hands and filling my heart with joy.