How To make Sheftalia (Barbequed Sausages)
Karen Mintzias 500 g Finely ground fatty pork
500 g Finely ground veal or lamb
1 lg Onion; finely chopped
-or- grated 1/2 c Finely chopped parsley
2 ts Salt
250 g Panna (caul fat from pig)
Combine pork with veal or lamb, onion, parsley, salt and a generous grinding of black pepper. Dip panna into a bowl of warm water for a minute or two, remove and carefully open out a piece at a time, laying it out flat on work surface. Cut with kitchen scissors into pieces about 10 cm (4 inches) square. Take a good tablespoon of meat mixture and shape into a thick sausage about 5 cm (2 inches) long. Place towards one edge of piece of panna, fold end
and sides over meat and roll up firmly. Repeat with remaining ingredients. Thread sausages on flat sword-like skewers, leaving space between them. Number on each skewer depends on their length. Cook over glowing charcoal, turning frequently. Do not place too close to heat as sheftalia must cook fairly slowly so that the inside is well cooked and the outside nicely browned without being burnt. The panna melts during cooking, keeping the meat moist and adding flavour. Excessive flaring of fire can be controlled by a sprinkle of water on the coals. Serve sheftalia as an appetizer or a main course. Source: The Complete Middle East Cookbook, by Tess Mallos Typed for you by Karen Mintzias
How To make Sheftalia (Barbequed Sausages)'s Videos
Sheftalia the best sausage in the world
if you have ever been to Cyprus, you must have had Sheftalia. The smell alone can drag you into a restaurant like a Bisto kid.
to Make 3+kg of these you need.
1.5kg Lamb mince
1.5kg Pork Mince
300g finely chopped onion
60g white breadcrumbs
3tsp salt
3tsp pepper
40g finely chopped parsley
3-5kg Caul Fat (this is hard to get so ring around butchers and tell them what you are making. you will throw away more than half of what you use)
sheftalia cypriot bbq recipe international cuisines
sheftalia cypriot bbq recipe international cuisines
Cypriot Lamb and Pork Sausage (Sheftalia) | Akis Petretzikis
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Now, you can make homemade Cypriot sheftalia with this quick and easy recipe! Free yourself from the classic sausage casing, with this traditional Cypriot recipe for moist and juicy lamb-and-pork sausages wrapped in caul fat sheet that gives them a super crusty exterior when rendering over the heat! Serve them in Cypriot pitas, with cabbage, onion, tomato, tzatziki, thyme, and enjoy!
Recipe:
Chef: Akis Petretzikis
Director: Leonidas Pelivanidis
Production: Akis Petretzikis Ltd.
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#akispetretzikis #akiskitchen #cypriotsausage #sheftalia #meat #sausage
Sheftalia Cypriot BBQ Recipe International Cuisines
Sheftalia Cypriot BBQ Recipe is one of the finest BBQ dishes
combination of lamb and pork alone with fresh parsley onion salt and pepper warped in Caul fat and places on BBQ.
Ingredients:
1 kilo of pork mince
1kilo of lamb mince
1 and half red onion
1 cup of chopped parsley
1 tablespoon of salt
half a tablespoon of black pepper
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Second Music: Breadcrumbs
Sheftalia | Seftali Kebab | A Cypriot Delicacy with Indian Twist | Mediterranean Appetizer
#sheftalia #cypriotsheftalia #mediterraneancuisine
Sheftalia or Seftali Kebab is a traditional Recipe of Cyprus.
It is basically a sausage without the casing. In replace of sausage casing, Animal fat netting (Caul fat) is used to wrap and construct the sausage or kebab.
But, in our Recipe of Sheftalia, to give this kebab an Indian Twist, a Vegan option (in replace of animal fat) is used to wrap the chicken mince (along with some Herbs & Spices) to construct the kebab. (Also, here we used Chicken mince in replace of Lamb or Pork)
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Cooking with our Guests: Eleni's Legendary Traditional Cypriot Pork Sausage Recipe (Sheftalies)
Eleni shows us her step-by-step guide on how to make Sheftalies - A Traditional Cypriot Pork Sausage Recipe. They are made with cinnamon-spiced pork mince; a generous amount of fresh parsley; brown onions; dried mint and seasoning, and then wrapped well in caul fat, before being barbecued over hot charcoals. The fat in the caul fat renders out, making the Sheftalies juicy and delicious.
They can be eaten Cypriot style in a Cypriot pita pocket filled with a dry salad of finely diced tomatoes, cucumbers, onions and parsley; pickled vegetables; tzatziki and a generous squeeze of lemon juice or as is with a salad, roast potatoes and a dip!
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#CypriotFood #CypriotRecipes #BBQ #KaliOrexi
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