Ingredients for the Pita Dough
- 500g all-purpose flour
- 1/2 packet dry yeast
- 1 tsp sugar
- 1 tsp salt
- 1 tbsp vinegar
- Lukewarm water
- A few drops of olive oil for each pita during cooking
Dough Preparation
- Sift the flour into a bowl, make a well in the center, and add the yeast, salt, vinegar, and sugar.
- Gradually add the lukewarm water, kneading to form a soft dough that doesn’t stick to your hands. Add more flour if needed.
- Cover the bowl with a towel and let the dough rest for 1 hour until it rises.
- Divide the dough into 4 or 5 pieces, depending on the size you want for your pitas.
- Shape the pitas by hand or with a rolling pin, adding a few drops of olive oil on each.
- Cook the pitas in a non-stick pan for 3-4 minutes on each side until golden brown.
- Keep them warm until ready to assemble to maintain their flexibility.
Ingredients for the Seftalia
- 500g pork caul fat (panna)
- 200g water and 100g vinegar for the caul fat
- 500g ground pork
- 2 large onions, finely chopped
- 1 ripe tomato, finely chopped
- 1 bunch parsley leaves, finely chopped
- Salt and pepper to taste
Filling Ingredients
- 5 cherry tomatoes, halved (per souvlaki)
- 3-4 slices of onion (per souvlaki)
- 1 potato (per souvlaki)
- Salt for the potatoes
- Sweet paprika
Seftalia Preparation
- Place the caul fat in a bowl with water and vinegar and let it soak overnight.
- In the morning, drain the caul fat in a colander.
- In a mixing bowl, combine the ground pork, parsley, onion, tomato, salt, and pepper. Mix well to combine all ingredients.
- Divide the mixture into portions of 100-120g each.
- Cut the caul fat into pieces large enough to wrap each portion like a dolma.
- Wrap each portion twice with caul fat to secure it during cooking.
- Grill 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.
Potatoes Preparation
- Peel and cut the potatoes into long rectangular pieces for frying.
- Heat oil in a frying pan over high heat, add the potatoes, and fry until golden.
- Remove with a slotted spoon and place on paper towels to drain excess oil. Season with salt.
Assembling the Souvlaki
- Place the pitas on your work surface and add the fried potatoes, seasoned with salt, the seftalia sausages, cherry tomatoes, sliced onion, and a sprinkle of sweet paprika.
- Fold one side of the pita over the filling and roll to close the souvlaki.
Enjoy this hearty and traditional take on souvlaki with seftalia, blending flavors of grilled sausage, fresh veggies, and homemade pita for a comforting and authentic Greek-Cypriot experience. Perfect for sharing or savoring on your own!
