Sheftalies is a traditional Greek Cypriot dish which is, however, widely known in mainland Greece as well. Just like there's a fish and chips outlet in almost every neighbourhood in the UK, in Greece and Cyprus there's at least one "souvlatzidiko". This is a kind of fast food outlet where you can eat souvlaki and shieftalies. You can eat there or take your meal away or you can have your meal delivered. Since I took up cooking as a hobby, I've been interested in making homemade sheftalies. Here's my mum's recipe.
- pork or lamb net fat, drained (bolia or panna)
- 1 kg minced pork
- 1 large onion coarsely grated
- 1 cup parsley finely chopped
- 1 level teaspoon salt
- pepper to taste
- 7 tablespoons milk
- 1 tomato cut in small pieces
- 1 cucumber cut in small pieces
- some more chopped onion and parsley to garnish
- cabbage and / or lettuce
- fresh lemon juice
- pita bread
- Wash the net fat very well and then rinse with a mixture of vinegar and water.
- Combine the minced meat, onion, parsley, salt and pepper and add the milk to make a soft mixture.
- Cut the net fat into square pieces and put one tablespoon of the mixture on each piece.
- Close the two edges and roll.
- Place the sheftalies on a flat plate one next to the other, cover with food wrapping film and refrigerate for about an hour.
- Put the sheftalies through small, metal skewers and cook over glowing coal or under grill turning to brown on both sides
- Serve in hot pita bread filled with a salad of tomatoes, cucumbers, finely chopped onion and parsely, cabbage and lettuce. Only add fresh lemon juice.
- You can also garnish with pickles, onions, parsely leaves and chips