Entree: Cyprus – Central Culinary Region – Σεφταλιά Sheftalia Cypriot Meat Parcels (Cypriot Meat Parcels)

Serving Size: 6

Approximate Time

Prep 40 min

Cook 12 min

Additional 3 min

Total 55 min

Ingredients

- 1 lb (454 g) ground pork
- 1 lb (454 g) ground lamb
- 1 medium onion, about 4 oz (115 g), very finely chopped or grated
- 1/2 cup (30 g) fresh parsley, finely chopped
- 1 tsp (5 g) kosher salt, or to taste
- 1 tsp (2 g) freshly ground black pepper
- 1/2 tsp (1 g) ground allspice
- 1/2 tsp (1 g) baking soda (optional, for lighter texture)
- 2 tbsp (30 ml) olive oil (for grilling)
- Caul fat, enough to wrap 12 sheftalia
- Wooden skewers or toothpicks, as needed
- 6 pita breads (optional, for serving)
- Lemon wedges and extra parsley (optional, for serving)

Instructions

1. In a large bowl, combine the ground pork and ground lamb with the very finely chopped onion, parsley, salt, pepper, allspice and baking soda (if using). Mix gently but thoroughly until evenly seasoned; chill covered for 30 minutes to let flavors meld.
2. Divide the mixture into 12 equal portions (about 3 oz / 85 g each). Flatten each portion into a small oval patty. Wrap each patty in a piece of caul fat, tucking edges underneath and securing with a wooden skewer or toothpick so the fat envelops the meat.
3. Preheat a grill or cast-iron pan to medium-high and brush grates or pan with olive oil. Grill the sheftalia, turning occasionally, until the caul fat is crisp and the meat is cooked through and slightly charred, about 8–12 minutes total depending on thickness.
4. Transfer to a plate and let rest 2–3 minutes. Serve hot in warm pita with parsley and lemon wedges, or on a platter alongside grilled vegetables.