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.
A Taste of Cyprus
Sheftalia is a traditional Cypriot dish that brings together the savory flavors of pork and fresh herbs, perfectly complemented by golden fries and fresh veggies. Whether grilled over charcoal or baked in the oven, it’s a dish that delivers comfort and joy in every bite!
