Ingredients for 2 Servings
For the Sheftalia:
- 500g caul fat (panna)
- 200g water and 100g vinegar for soaking
- 500g ground pork
- 1 ripe tomato, finely chopped
- 2 onions, finely chopped
- 1 bunch of parsley, finely chopped
- Salt
- Pepper
For the Sides:
- 10 cherry tomatoes
- 1 onion, sliced
- 4 potatoes
- Salt for the potatoes
- Lettuce leaves
- Sweet paprika
- Olive oil for frying the potatoes
Instructions
For the Sheftalia:
- Place the caul fat (panna) in a bowl with water and vinegar and let it soak overnight.
- The next morning, drain it in a colander.
- In another bowl, mix the ground pork, parsley, onions, tomato, salt, and pepper, kneading well to combine all the ingredients. Divide the mixture into portions of about 100-120g each.
- Cut the caul fat into pieces large enough to wrap each portion, similar to wrapping dolmas.
- When wrapping, ensure you fold the caul fat around the meat twice to keep them secure during cooking.
- Grill the sheftalia over charcoal for 10-12 minutes on each side, or bake in a preheated oven at 200°C (390°F) for about 20-25 minutes, depending on your oven, until golden.
For the Potatoes:
- Peel and wash the potatoes, then cut them into thick rectangular pieces.
- In a pan, heat the olive oil over high heat.
- Add the potatoes and fry until they are golden brown on all sides.
- Remove the potatoes from the pan and place them on paper towels to drain excess oil. Salt them while still hot.
To Serve: Arrange the sheftalia, fried potatoes, onion slices, cherry tomatoes, and lettuce leaves on plates. Sprinkle with sweet paprika for an extra hint of flavor.
This delicious dish brings together tender, savory sheftalia with crispy, golden potatoes. It’s a classic combination that balances flavors and textures beautifully. Whether served as a main meal or shared, it’s a simple yet impressive Mediterranean treat!
