36 Traditional dishes of Cyprus INGREDIENTS • 1 kg minced pork (shoulder or belly, with some fat) • 4 onions, finely chopped (about 400 g) • 2 slices white bread, soaked in water and squeezed dry (about 60 g) • 1 bunch fresh parsley, finely chopped (about 50 g) • Caul fat (enough to wrap about 25–30 pieces) • Sea salt & freshly ground black pepper, to taste METHOD 1. Place minced pork, onions, soaked bread, and parsley in a bowl. Season with salt and pepper. Knead well until evenly mixed. 2. Rinse the caul fat under cold water, then cut into small squares (about 8 × 8 cm). 3. Shape a tablespoon of the meat mixture into a small sausage (about 6–7 cm long). Place in the center of each square of caul fat. 4. Wrap the caul fat around the meat, folding in the sides to seal securely. 5. Grill the shieftaliés over hot charcoal or a preheated grill, turning occasionally, until browned and cooked through (15–20 minutes). Tips • For the best flavour, cook over charcoal, which gives the authentic Cypriot aroma. • Shieftaliés are often served with souvlakia inside pita bread, along with salad, onion, tomato, cucumber, parsley, and optional dips like tahini or talatoúri (tzatzíki). • The caul fat keeps the meat juicy while grilling and adds extra flavour. Sheftaliés (Pork Sausages Wrapped in Caul Fat)
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