Sheftalies with onions and cumin

Sheftalies with onions and cumin

If you like Cypriot sheftalies, try this recipe, which bakes them in the oven and serves them with grilled onions and cumin.

Materials for 4-6 servings:

For the sheftalies

1 kg ground pork (once seasoned)
One egg
150 gr. onion, chopped
20 gr. Salt
black pepper
½ tsp. grated cinnamon
½ tsp. cumin
1 tsp. paprika
½ bunch parsley, leaves only
100 gr. bread
20 ml cold water
red wine vinegar
Pork caul fat

For the grilled onions

Eight small red onions
1 tsp. cumin
100 ml extra virgin olive oil
salt, black pepper


Step 1

Sheftalies: Combine the minced meat, egg, onion, spices, and parsley in a large bowl and mix well. Then, grind the bread in a blender and add it to the minced meat along with the cold water and a little vinegar. Stir the mixture for 2-3 minutes. Let it sit in the fridge for 1.5 hours.

Step 2

In the meantime, soak the pork caul fat in cold water with vinegar for 1.5 hours. Strain the caul fat and cut it into 12x12 cm square pieces. Shape long fingers with the minced meat and wrap them in the caul fat.

Step 3

Onions: Put the onions with their skin on a baking sheet, wrap them with aluminium foil and bake very close to the fire (on coals) for 1 hour (or in a preheated oven for the same time). Then open them and cut them in half, adding cumin, olive oil, salt, and pepper, and serve with the meat.

Step 4

Bake the sheftalies in a preheated oven with the fan at 170°C for 45' on both sides. Then, pass them through a hot griddle for 1-2 minutes to get colour.

Step 5

Serve immediately with the onions.

Sheftalies with onions and cumin
Styling: Tzannis Sifnaios, Food styling: Makis Georgiadis, Photography: Studio LM

Fanis Maikantis is a columnist for Cantina. Translated by Paul Antonopoulos.

READ MORE: Lambriatis: The delectable Easter goat dish of Andros.

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