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Shieftalia - CYPRIOT CUISINE -


I am sure many of you never heart about the Island of Cyprus or Cypriot Cuisine. Well, Cyprus is a small island in the Mediterranean Sea. It is a member of the European Community and although it is an independent country the nationality is Greek. There are many Greek dishes included in this cuisine but there are also many which someone can find only in Cyprus cuisine.



SHIEFTALIA
One of the most common foods in the island is “Shieftalia”. It has the shape of a small sausage and it is cooked mainly over charcoal. Below you can find the detailed recipe.

Ingredients:
2kg Minced pork (2lb 4 oz)
175g Onion; Finely chopped (6 oz)
85g - 100g Flat leaf parsley; chopped (3 oz app.)
1ts Ground cinnamon
1ts Ground black pepper
1ts Salt
300g Lamb fat – stomach linings; (10 ½ oz)

Preparation Instructions
1. Place the minced pork in a large bowl, then add the other ingredients and mix well to combine.
2. Lay the lamb fat out on a chopping board and cut into pieces 10x10cm (4x4 inch).
3. Take a small handful of the pork mixture and squeeze in the palm of your hand to form a small sausage. Place the sausage on a piece of the lamb fat and roll it up, turning the ends in to enclose totally.
4. Repeat with the remaining pork mixture and lamb fat.
5. Cook for 15 minutes over charcoal or on a barbeque grill turning occasionally. Alternatively roll the sausages in a little olive oil and cook on a barbeque grill or bake in the oven for 15 - 20 minutes at 200øC/400øF/gas mark 6.
6. Serve with a generous squeeze of lemon juice, a salad of your choice, and fried or roasted potatoes.
7. It can be served in special bread called “pitta” together with tomato, parsley, cucumber, onion and plain yogurt or pickle.

It is delicious!!!

Comments

  1. It feels really good when find so many interesting and beautiful recipes, that are mouthwatering. I love this one, thanks to you and thanks to blogging.

    ReplyDelete
  2. Fascinating and unique. Reminds me of a dish I recently made: cevapcici, a popular dish in the former Yugoslavia, made without casing. Have you ever made this without the lamb fat wrap?

    ReplyDelete
  3. I am not at all familiar with Cypriot cuisine, which is why I appreciate posts like this. It looks delicious, and I'm sure it's so good roasted!

    ReplyDelete
  4. I love shieftalia! The restaurant I use to go to savour this beauty unfortunately closed recently due to old age and no successors... Will try your recipe as soon as I can find lamb stomach lining.
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