Sheftalies or seftalies is one of the most popular Cypriot dishes. Pronunciation notwithstanding, this meze is everyone's favourite. It even goes in souvlaki! Angela Nicolettou shares with us her family's recipe. And that's a hint for the secret to success: make it with love and keep it simple. The rest is up to you.
Sheftalies (Cypriot sausages)
500g pork mince
500g lamb mince
1 bunch parsley, finely chopped
1 large red onion, finely diced
2 tsp cinnamon
500g caul fat
½ cup white vinegar
Wash caul fat well in cold water and then soak in a large bowl of cold water and the vinegar for 30 minutes. Remove, rinse and pat dry.
Add the meat, onions, parsley, cinnamon and season well with salt and pepper in a bowl and mix very well. Shape the mixture into sausages about 8cm long and 4 cm wide.
Cut the caul fat into 10cm squares, making sure you use the fine sections of it and discard the thicker parts of the caul fat as it will not melt when cooking. Wrap each ‘sausage’ in the caul fat.
BBQ sheftalies (preferably over hot coals) and serve with a squeeze of lemon.