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
Procedure
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 12×12 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.
Fanis Maikantis is a columnist for Cantina. Translated by Paul Antonopoulos.
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