Cyprus

Sheftalia

Name: Sheftalia
Total time: 45 min
Yield: 4 servings
Cuisine: Cypriot
Ingredients: 500 g pork mince (or half lamb) minced pork (pork mince, ground pork); 1 large very finely chopped onion; a big handful chopped flat leaf parsley; a pinch dried oregano; a pinch cinnamon powder; 1/2 tsp black pepper; Cooking oil (vegetable oil), for brushing (or caul fat to wrap); 4 pittas pita bread; 2 sliced tomato; 1 sliced cucumber; Lemon, wedges; Salt, to taste

Herby pork sausages wrapped in lacy caul and grilled until crackling. Cyprus in a pitta.

45 minTime

28 gProtein each

mildSpice

Souvla Sundays2 chapters · 1 min read

Make it your way

Grandma's wayCypriot caul wrapped pork sausages in pitta.

The original

550kcalsame

28 gproteinsame

3 gfibresame

45minutessame

Sheftalia.

Per serving, worked out from the ingredient table.

Ingredients

Minced pork (pork mince, ground pork)500 g pork mince (or half lamb)

Onion1 large, very finely chopped

Flat leaf parsleya big handful, chopped

Dried oreganoa pinch

Cinnamon powdera pinch

Black pepper½ tsp

Cooking oil (vegetable oil)for brushing (or caul fat to wrap)

Pita bread4 pittas

Tomato2, sliced

Cucumber1, sliced

Lemonwedges

Saltto taste

Method

4 steps

1Mix pork, onion, parsley, oregano, cinnamon, pepper and salt well.
2Shape into small fat sausages. Wrap in caul fat if you have it, or brush with oil and chill.
3Grill over medium coals, turning, until browned and cooked through.
4Warm the pitta and stuff with sheftalia, tomato, cucumber, parsley and lemon.

Serve it like this

Stuff into warm pitta with tomato, cucumber, parsley and a squeeze of lemon, or serve on a platter with salad and tahini.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Cyprus

Sheftalia

Herby pork sausages wrapped in lacy caul and grilled until crackling. Cyprus in a pitta.

45 minTime

28 gProtein each

mildSpice

Souvla Sundays2 chapters · 1 min read

Make it your way

Grandma's wayCypriot caul wrapped pork sausages in pitta.

The original

550kcalsame

28 gproteinsame

3 gfibresame

45minutessame

Sheftalia.

Per serving, worked out from the ingredient table.

Ingredients

Minced pork (pork mince, ground pork)500 g pork mince (or half lamb)

Onion1 large, very finely chopped

Flat leaf parsleya big handful, chopped

Dried oreganoa pinch

Cinnamon powdera pinch

Black pepper½ tsp

Cooking oil (vegetable oil)for brushing (or caul fat to wrap)

Pita bread4 pittas

Tomato2, sliced

Cucumber1, sliced

Lemonwedges

Saltto taste

Method

4 steps

1Mix pork, onion, parsley, oregano, cinnamon, pepper and salt well.
2Shape into small fat sausages. Wrap in caul fat if you have it, or brush with oil and chill.
3Grill over medium coals, turning, until browned and cooked through.
4Warm the pitta and stuff with sheftalia, tomato, cucumber, parsley and lemon.

Serve it like this

Stuff into warm pitta with tomato, cucumber, parsley and a squeeze of lemon, or serve on a platter with salad and tahini.

Bloom picks tonight's dinner for your diet and allergies, then cooks it with you step by step.

Sheftalia

Make it your way

Ingredients

Method

Sheftalia

Make it your way

Ingredients

Method

Make it a meal