Sheftalia

Sheftalia is a traditional Cypriot grill specialty: rustic, skinless sausages made from a seasoned blend of minced pork and lamb, perfumed with finely worked onion and fresh parsley, simply seasoned with salt and black pepper (with a whisper of warm cinnamon if you like), then wrapped in delicate caul fat and grilled. The wrapping gently bastes the meat as it sizzles, yielding a tender interior and a crackling, golden exterior. On the island, sheftalia often lands at the table with wedges of lemon and warm pita, ready for stuffing and sharing.

Ingredients

• 400 g minced pork
• 400 g minced lamb
• 1 medium onion, finely grated and well drained
• 1/2 cup chopped parsley
• 1 1/2 tsp salt
• 1 tsp freshly ground black pepper
• 1/4 tsp ground cinnamon (optional)
• About 300 g rinsed and trimmed caul fat (pork or lamb)
• 1 lemon, cut into wedges, for serving
• Warm pita, for serving
• Sliced tomato and cucumber, for serving
• Extra sliced onion, for serving

Preparation

1. Prepare the wrapper: Rinse the caul fat under cold water to remove any residue, then soak it in fresh cold water while you make the filling. Spread it gently on a board and pat dry just before wrapping.
2. Mix the filling: In a large bowl, combine the minced pork, minced lamb, grated onion, chopped parsley, salt, black pepper, and optional cinnamon. Mix with your fingers until the mixture is evenly seasoned and cohesive, taking care not to overwork it.
3. Shape: Divide the mixture into small, even portions and roll each into a compact oval or short log. Aim for uniform size so they cook evenly.
4. Wrap: Lay a piece of caul fat on your board. Place a meat log at one edge, roll to wrap, and tuck in the sides so the meat is completely enclosed. The caul fat should form a thin, lacy layer; use just enough to cover without bulk.
5. Optional chill: Set the wrapped pieces on a tray and refrigerate briefly to help them hold their shape.

Cooking

1. Preheat a charcoal or gas grill until the grates are hot and clean. Medium to medium-high heat works best for rendering the caul fat while keeping the meat juicy.
2. Grill: Place the sheftalia over direct heat and cook, turning every couple of minutes so the caul fat renders and the surface browns evenly. Total grilling time is about 12–15 minutes, depending on size and heat, until the centers are cooked through and the outsides are well caramelized.
3. Warm the breads: Slide the pita onto the edge of the grill to warm for 1–2 minutes just before serving.

How to Serve

Transfer the hot sheftalia to a platter. Squeeze fresh lemon over the top, then tuck them into warm pita with slices of tomato, crisp cucumber, and extra onion. A final pinch of salt or crack of black pepper on the fillings right before you bite can brighten the flavors.

Tips and Notes

• Balance the blend: A half-and-half mix of pork and lamb gives classic flavor. For a richer result, lean slightly toward more pork; for a gamier profile, lean toward more lamb.
• Season simply: Traditional sheftalia relies on the freshness of onion and parsley, with basic salt and black pepper. The optional hint of cinnamon adds gentle warmth—use sparingly.
• Handle the wrapper gently: Keep the caul fat cool so it stays easy to handle, and wrap in a thin layer; excess will flare and drip.
• Grill management: Frequent turning encourages even rendering of the caul fat and reduces flare-ups.