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cyprus sheftalies


- Wash the caul fat well with water and vinegar.

- In a bowl, thoroughly mix the minced meat, salt, pepper, cinnamon, breadcrumbs, onions and parsley and mould into small egg-size shapes.

- Place the mixture over the caul fat and wrap each separately into tight packages.

- Cook over charcoal barbeque or on the grill, turning regularly until cooked evenly on all sides.

- Serve in pita bread accompanied with kebab, or just by itself. One portion is about five pieces of sheftalies

Note: Sheftalies can also be made with chicken mince.


(Serves 4)

800g minced pork

⅓ tsp Cinnamon

1 onion, finely chopped

Half bunch parsley, finely chopped

2-3 tbsp breadcrumbs (optional)

1 pork or lamb ‘panna’ (caul fat)


Salt & pepper to season

Kolokasi (Taro Root)
Grilled Halloumi Cheese

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