Ingredients for the Pita Bread
- 500 g all-purpose flour
- ½ packet of yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for cooking each pita
Preparation for the Pita Bread
- Sift the flour into a bowl, make a well in the center, and add the yeast, salt, vinegar, and sugar.
- Gradually add lukewarm water and knead until you have a soft dough that doesn’t stick to your hands.
- Cover the bowl with a clean towel and let it rise for 1 hour.
- Divide the dough into 4–5 pieces, depending on the desired size of the pita.
- Roll out each piece with your hands or a rolling pin, adding a few drops of olive oil.
- Cook each pita in a non-stick pan for 3–4 minutes on each side.
- Keep warm to maintain flexibility for wrapping.
Ingredients for Sheftalia (Cypriot Meat Rolls)
- 500 g pork caul fat (panna)
- 200 g water and 100 g vinegar (for soaking the caul fat)
- 500 g ground pork
- 2 large onions, finely chopped
- 1 ripe tomato, finely chopped
- 1 bunch parsley leaves, finely chopped
- Salt
- Pepper
Ingredients for Filling
- 5 cherry tomatoes, halved, per wrap
- 3–4 slices of onion per wrap
- 1 potato per wrap
- Salt (for the potatoes)
- Sweet paprika
Preparation for Sheftalia
- Soak the caul fat in water and vinegar overnight. Drain it in a colander in the morning.
- In a bowl, mix the ground pork, parsley, onion, tomato, salt, and pepper. Knead the mixture thoroughly.
- Divide the mixture into 100–120 g portions.
- Cut the caul fat into pieces large enough to wrap the meat, like rolling stuffed grape leaves.
- Wrap each portion of meat twice with the caul fat to ensure it doesn’t break during cooking.
- Grill on charcoal for 10–12 minutes per side or bake in a preheated oven at 200°C (390°F) for 20–25 minutes.
Preparation for the Potatoes
- Peel and cut the potatoes into rectangular strips for frying.
- Heat oil in a pan over high heat and fry the potatoes until golden brown.
- Remove with a slotted spoon and place them on paper towels to drain excess oil.
Assembling the Wraps
- Lay the pita breads on a flat surface.
- Add the fried potatoes and sprinkle with salt.
- Place the sheftalia, cherry tomatoes, onion slices, and paprika.
- Fold the pita by bringing the edges together on one side, wrapping it tightly to form a wrap.
A Bite of Cyprus in Every Wrap
This Sheftalia Wrap is the epitome of Cypriot street food—flavorful, aromatic, and satisfying. Perfectly spiced pork rolls wrapped in caul fat, paired with golden fried potatoes, fresh veggies, and warm pita, make this a truly authentic experience. Enjoy the taste of tradition and the warmth of the Mediterranean with every bite!
