Tasty Cypriot Sheftalia Recipe: A Must-Try Cypriot Delight

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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 Cypriot Sheftalia Recipe.

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Sheftalia Origin

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 this dish 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 Sausage Taste?

The flavor can be hard to describe for those who have never tried the delectable Cypriot Sheftalia Recipe.

Upon the first bite of it, 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?

Ingredients

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)

For serving:

Lemon juice, parsley, onion, tomato, cucumber, or pickles (or cabbage salad in winter)

Directions (for Pork Sheftalia)

Step One

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.

Step Two

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.

Step Three

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.

Step Four

Skewer the Sheftalia with two needles. You can skewer 4 to 5 sausages in one skewer.

Step Five

Bake the Sausages 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 tatsy dish 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 Cypriot Sheftalia recipe, please do not hesitate to ask.

If you like the taste of this recipe, we recommend you try Kazy and Kupati!

Try a Cypriot way of curing pork meat, Lountza Recipe!

Tasty Cypriot Sheftalia Recipe: A Must-Try Cypriot Delight

Recipe by ShayanCourse: Main coursesCuisine: CypriotDifficulty: Easy

Servings

6-8

servings

Prep time

minutes

Cooking time

minutes

Learn the delicious Cypriot Sheftalia Recipe! With our easy-to-follow Steps, you’ll be able to make this traditional dish in no time.

Ingredients

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)

Directions

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 sausages in one skewer.
Bake the Sausages 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.
Serve with chopped tomato, cucumber, parsley, onion, salt, and plenty of lemons, and enjoy!

FAQs about Cypriot Sheftalia Recipe

How long does it take to make Cypriot Pork Sausage?

Assuming you are making Shaftelia from scratch, it will take approximately 2 hours to make this dish.

What are the Sheftalia ingredients?

The key ingredients for sheftalia are ground pork and beef, minced onion, parsley, onions, cinnamon, Caul fat, salt and pepper.

What is Sheftalia?

It’s a traditional Cypriot sausage made from minced pork or lamb, mixed with onions, parsley, and spices. It is wrapped in caul fat and typically grilled over charcoal.

Can I make a Lamb Sheftalia?

Yes, you can definitely make this sausage with lamb! Lamb is a popular choice for Sheftalia and adds a rich, flavorful taste to the dish