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Sheftalia with Fries
Ingredients for 2 Servings
For the Sheftalia:
- 500 g pork caul fat (panna/mbolia)
- 200 g water and 100 g vinegar (for soaking the caul fat)
- 500 g ground pork
- 1 ripe tomato, finely chopped
- 2 onions, finely chopped
- 1 bunch parsley, finely chopped
- Salt
- Pepper
For the Sides:
- 10 cherry tomatoes
- 1 onion, sliced
- 4 potatoes
- Salt (for the fries)
- Lettuce leaves
- Sweet paprika
- Olive oil (for frying the potatoes)
Preparation
For the Sheftalia:
- Soak the caul fat in a bowl with water and vinegar overnight.
- In the morning, drain the caul fat in a colander.
- In a separate bowl, mix the ground pork, parsley, onions, tomato, salt, and pepper. Knead well until the ingredients are fully combined. Divide into portions of 100–120 g each.
- Cut the caul fat into pieces large enough to wrap the portions of ground meat.
- Wrap each portion of meat in the caul fat, ensuring to wrap it twice to prevent splitting during cooking.
- Grill the sheftalia over charcoal for 10–12 minutes on each side or bake in a preheated oven at 200°C (400°F) for 20–25 minutes, depending on your oven.
For the Potatoes:
- Peel and wash the potatoes thoroughly.
- Cut them into rectangular strips suitable for frying.
- Heat the olive oil in a frying pan over high heat.
- Fry the potatoes until golden brown and crispy. Remove with a slotted spoon and place on paper towels to drain excess oil.
Serving:
- Arrange the fries on plates and season with salt.
- Add the sheftalia alongside the fries.
- Garnish with onion slices, cherry tomatoes, lettuce leaves, and a sprinkle of sweet paprika.
Beef Souvlaki with Homemade Pita Bread
Ingredients for the Pita Bread
- 500 g all-purpose flour
- Half a packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Warm water
- A few drops of olive oil per pita for cooking
Instructions for the Pita Bread
- In a bowl, sift the flour, then create a well in the center and add yeast, salt, vinegar, and sugar.
- Gradually pour in the water, kneading until you have a soft dough that doesn’t stick to your hands.
- Cover with a towel and let it rise for 1 hour.
- Divide into 4 or 5 pieces, depending on your preferred pita size.
- Roll out each piece with your hands or a rolling pin, drizzle with a few drops of olive oil.
- Cook each pita in a non-stick pan for 3-4 minutes on each side.
- Keep the pitas warm to maintain their elasticity for wrapping.
Ingredients for the Beef
- 500 g beef
- 60 g wine
- 1/2 tsp oregano
- Salt
- Pepper
- 2 tbsp olive oil for frying
Ingredients for the Potatoes
- 5-6 medium potatoes
- Olive oil for frying
Ingredients for the Filling
- 1 medium potato per souvlaki, fried
- 4 slices of tomato per souvlaki
- 5 onion slices (2 fresh + 3 fried) per souvlaki
- 2 small lettuce leaves
- 1 red bell pepper, sliced into rings
- 1 tbsp yogurt or tzatziki
- Salt
- Sweet paprika
Instructions for the Beef
- Wash the beef, drain, and cut into small pieces.
- Heat oil in a pan, add the beef, and sauté for 2-3 minutes.
- Add wine and salt, reduce heat, and simmer for 15-20 minutes until the beef is just left with its oils.
- Just before removing from heat, add pepper and oregano, stir, and remove from heat.
Instructions for the Potatoes
- Peel and wash the potatoes, then cut them into long rectangular pieces.
- Heat oil in a pan, add the potatoes, and fry until golden.
- In the same oil, sauté the onion rings until golden brown.
Assembling the Souvlaki
- Place the pita breads on your kitchen counter.
- On each pita, add a layer of potatoes, beef, tomato slices, bell pepper, onion (both fresh and fried), yogurt or tzatziki, lettuce leaves, a sprinkle of paprika, and a pinch of salt.
- Fold in the sides of each pita, bring the edges together, and wrap to secure.
Pork Skewers with Fried Potatoes
Ingredients
- 2 pork skewers per serving
- 1 large potato per serving
- 5-6 slices of tomato
- 3-4 fried onion rings
- 2 lettuce leaves per serving
- 5-6 slices of bell pepper
- Salt
- Sweet paprika
- Olive oil for frying
Instructions
For the Pork Skewers
- Heat a grill pan over high heat.
- Once hot, place the skewers on the pan.
- Grill for 4-5 minutes on each side until cooked through.
For the Onions
- Peel, wash, and slice the onion into rings.
- Heat a little olive oil in a frying pan.
- Add the onion rings and sauté for 5-6 minutes until softened.
For the Potatoes
- Peel and wash the potatoes thoroughly.
- Cut them into long rectangular pieces for frying.
- In a frying pan, heat olive oil over high heat.
- Add the potatoes and fry until golden brown.
- Remove with a slotted spoon and drain on paper towels.
Assembly
- Place the fried potatoes on the plate as a base.
- Add the pork skewers, followed by the onion rings, tomato slices, bell pepper slices, and lettuce leaves.
- Sprinkle a little sweet paprika and season with salt.
Chicken Fillet with Fries
Ingredients
- 2 chicken fillets per serving
- 1 large potato per serving
- 5–6 slices of tomato per serving
- 3–4 slices of fried onion per serving
- 6 rings of bell pepper per serving
- 2 lettuce leaves
- Salt
- Pepper
- Olive oil for frying
Instructions
For the Chicken
- Heat a grill pan over medium-high heat.
- Once hot, place the chicken fillets in the pan.
- Cook for 5–6 minutes on each side or until cooked to your desired level.
For the Onion
- Peel and wash the onion, then slice it into rings.
- Heat olive oil in a frying pan and add the onion slices.
- Sauté for 5–6 minutes until softened and golden.
For the Fries
- Peel and wash the potatoes thoroughly.
- Cut them into rectangular sticks suitable for frying.
- Heat olive oil in a frying pan over high heat.
- Fry the potatoes until golden and crispy.
Assembly
- Place the fries on a plate as the base.
- Add the chicken fillets on top of the fries.
- Arrange the tomato slices, fried onion, bell pepper rings, and lettuce leaves around the chicken.
- Sprinkle with a little paprika and salt to taste.
Chicken Fillet with Fries and Pita Bread
Pita Bread Dough
Ingredients
- 500 g all-purpose flour
- Half a packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Warm water
- A few drops of olive oil per pita for cooking
Instructions
- Sift the flour into a bowl, create a well in the center, and add yeast, salt, vinegar, and sugar.
- Gradually pour in the water, kneading until you have a soft dough that doesn’t stick to your hands.
- Cover the bowl with a towel and let the dough rise for 1 hour.
- Divide the dough into 4 or 5 pieces, depending on the desired size of the pitas.
- Roll out each piece with your hands or a rolling pin, then drizzle with a few drops of olive oil.
- Cook each pita in a non-stick pan for 3-4 minutes on each side.
- Keep the pitas warm until serving to maintain their flexibility.
Ingredients for Each Serving
- 2 chicken fillets
- 1 large potato
- 4-5 tomato slices
- 3-4 slices of sautéed onion
- 4-5 rings of bell pepper
- 2 lettuce leaves
- 1 tbsp yogurt
- Salt
- Sweet paprika
- Olive oil for frying
Instructions
For the Chicken Fillet
- Heat a grill pan over high heat until hot.
- Place the chicken on the pan and grill for 5-6 minutes per side, or until cooked to your preferred level.
For the Fries
- Peel and wash the potatoes, then cut them into long rectangular pieces.
- Heat olive oil in a frying pan over high heat.
- Add the potatoes and fry until they turn golden brown.
For the Onions
- Peel and wash the onion, then slice it into rings.
- Heat a small amount of olive oil in a pan and add the onions.
- Sauté for 5-6 minutes, or until softened.
Assembly
- Place each pita on a plate.
- Top each pita with a portion of fries, grilled chicken, tomato slices, sautéed onions, bell pepper rings, lettuce leaves, and a dollop of yogurt.
- Sprinkle with a pinch of paprika and season with salt.
