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
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
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Souvla BBQ Souvlaki Sausages and Pineapple on a Cyprus Rotisserie Barbecue
On a recent sunny Sunday afternoon, we decided to have a family souvla BBQ in the park. We cooked pork and chicken souvla, souvlaki, sausages and even pineapple on a Cyprus BBQ - We hope you enjoy the video and look forward to your comments on what you love to cook on your family barbecue.
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Cyprus Sheftalia (Sieftalies) Recipe & Preparation - Σιεφταλιές συνταγή & προετοιμασία
Cyprus Sheftalia Recipe & Preparation - Σεφταλιές συνταγή & προετοιμασία
Ingredients
1.5 kilos of pork shoulder thick minced 80/20 plus 200gr of lamb fat (i like adding the lamb fat for taste)
1.5 cups of breadcrumbs
2 cups of finely chopped parsley
1.5 tbs of fine seasalt
1.5 ts of ground pepper powder
5 medium onions finely chopped
Lamb caul fat (i prefer lamb caul fat, most of the times pork caul fat is used)
Cook over medium to high charcoal heat and have a beer.
Best to be served lightly seasoned with lemon juice and salt in warm pitta pocket and of course more beer.
Υλικά
1,5 κιλά χοιρινής σπάλας κιμάς περασμένος μια φορά 80/20 και επιπλέον 200γρ αρνίσιο λίπος (δική μου επιλογή το αρνίσιο λίπος γίνεται και χωρίς)
1,5 φλ. φρυγανια
2 φλ. ψιλοκομμένο μαϊντανό
1,5 κς αλάτι ψιλο θαλασσινό
1,5 κτς πιπέρι τριμμένο σκόνη
5 μέτρια κρεμμύδια ψιλοκομμένα
Παννα (σκέπες) αρνίσια ( δική μου επιλογή ή αρνίσια σχεδόν πάντα γίνεται με χοιρινή)
Ψήνουμε σε μέτρια προς δυνατή φωτιά στα κάρβουνα και πίνουμε μπίρα.
Σερβίρουμε σε πίττα με λίγο λεμόνι και αλάτι και πίνουμε και άλλη μπίρα.
Characteristic meat dish of the newer Cypriot cuisine. Sheftalia are often served in pitta and are combined very well with souvlaki , salad and yoghurt
Χαρακτηριστικός κρεατομεζές της νεότερης κυπριακής κουζίνας. Οι σιεφταλιές σερβίρονται συχνά μέσα σε πίτα, συνδυάζονται πολύ καλά με σουβλάκια και συνοδεύονται με πατάτες, σαλάτα και γιαούρτι.
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Sheftalia - Roastown Global
This traditional Cypriot sausage is one of the greatest cultural exports of this historic nation. Juicy minced meat seasoned with spices is mixed with fresh mushrooms and rolled in caul fat. The perfectly grilled juicy sausage is then sandwiched in a special in-house bread and served hot. Dig and revel in its delightful flavours.
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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)
49 Sheftalia, Cyprus national dish
On this episode of cooking every national dish, Sheftalia From Cyprus
Sheftalia From Cyprus
500 grs caul fat
2 lemons
1 kg ground pork
1 yellow onion
1 red onion
I bunch of parsley
2 tomatoes
1 Tbsp of salt
½ tsp black pepper
½ tsp cinnamon
- add the juice of 1 lemon to the cul fat and submerge it in water for 30 minutes
-meanwhile mix the ground pork with the yellow onion chopped, the red onion chopped, the parsley chopped, the tomatoes grated (or with a food processor), the salt, the pepper, the cinnamon and the juice of 1 lemon.
- cut squares of caul fat of approximately 15 x 15 cm
- now grab some meat and shape them into sausages. place the sausage shape at one end of the cul fat and roll it in the membrane to wrap it.
- cook for 7 min a side. ideally use a charcoal barbecue but any method will do.
-enjoy.
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