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Sheftalia

Name: Sheftalia
Total time: 50 min
Yield: Serves 4
Cuisine: Cyprus
Ingredients: 500g Ground Pork; 200g Caul Fat; 1 Onion; 1 bunch Parsley; 1 tsp Salt; 1/2 tsp Black Pepper; A pinch Cinnamon powder; 4 Pita Bread; 1 Tomato; 1 Cucumber; 1 Lemon

Main Dish

⏱ 50 min

👥 Serves 4

Difficulty ⭐⭐

Small sausages of ground meat wrapped in caul fat and grilled over charcoal — a taste of Cypriot stalls and festivals.

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📖 The Story Behind This Dish

Sheftalia are uniquely Cypriot sausages: ground pork mixed with onion and parsley is wrapped in caul fat, skewered, and grilled over charcoal. With caul fat instead of casings, the fat melts as they cook, making them richly aromatic. They're tucked into pita with tomato, cucumber, and onion and squeezed with lemon. They're essential at the weekend charcoal grill, the souvla.

🌆 Where it's eaten: In a Cypriot yard on a Sunday, sheftalia come off the rotisserie with its long turning skewers and are tucked into pita for the children.

🥕 Ingredients (serves 4)

Ground Pork 500g
Caul Fat 200g
Onion 1
Parsley 1 bunch
Salt 1 tsp
Black Pepper 1/2 tsp
Cinnamon powder A pinch
Pita Bread 4
Tomato 1
Cucumber 1
Lemon 1

👩‍🍳 Instructions

Soak the caul fat in lukewarm water, spread it out, and cut into 15cm squares.
Knead the ground meat, chopped onion and parsley, salt, pepper, and cinnamon.
Shape the mixture into small logs, wrap in caul fat, and thread onto skewers.
Grill over charcoal or under a grill for 20 minutes, turning, until the fat melts and they're golden.
Tuck into pita with vegetables and squeeze over lemon.

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