Entree: Cyprus – Sheftalia (Grilled Cypriot seasoned ground meat parcels wrapped in caul fat)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 12 min

Additional 3 min

Total 40 min

Ingredients

- 1 lb (454 g) ground pork
- 1/2 lb (227 g) ground lamb
- 1 small onion, finely grated and drained, approx. 3 oz (85 g)
- 1/2 cup (15 g) finely chopped fresh parsley
- 1 tsp (5 g) salt
- 1/2 tsp (2.5 g) ground black pepper
- 6 oz (170 g) caul fat, rinsed and patted dry, enough to wrap the meat parcels
- 2 tbsp (30 ml) olive oil for brushing and serving
- 4 pita breads, approx. 8 oz (225 g) total, for serving (optional)
- Lemon wedges and sliced tomatoes, for serving (no measurement required)

Instructions

1. In a large bowl combine the ground pork and ground lamb with the grated onion, chopped parsley, salt, and black pepper. Mix gently with your hands until evenly combined; do not overwork the meat.
2. Divide the mixture into 8 equal portions and shape each into an oblong patty about 3–4 inches (7–10 cm) long and 1 inch (2.5 cm) thick.
3. Lay a strip of caul fat on a work surface, place a meat patty on it, and wrap the caul fat around the patty to enclose it completely. Repeat for remaining patties.
4. Preheat a grill or grill pan to medium-high heat. Brush the sheftalia lightly with olive oil.
5. Grill the wrapped patties, turning occasionally, until the caul fat is crisp and the meat is cooked through, about 8–12 minutes depending on thickness. Internal temperature should reach 160°F (71°C).
6. Remove from the grill and let rest 2–3 minutes. Serve hot in warmed pita with lemon wedges, sliced tomatoes, extra parsley, and a drizzle of olive oil.