Sheftalia is a Cypriot dish. It is very tasty, appetizing and it can be served as a main dish or as a hot appetizer, always accompanied with Souvlakia, fries and Greek salad.
- It is also served in pita bread mixed with Souvlaki, finely chopped onions, chopped parsley, chopped tomato and cucumber.
- The preparation of Sheftalia is very easy and always worth trying.
- For the ingredients you will need for every kilo of minced meat:
- 1 kilo of minced meat (beef and pork mixed)
- 1 packet of lamb suet (Bolia – Panna)
- 1 cup of finely chopped onions
- 1 tsp of dry mint (diosmo)
- salt & pepper (to taste)
- 1/4 cup of bread crumbs
- 1 cup of finely chopped parsley
- 1/2 tsp of cinnamon powder
- Place all ingredients in a large bowl, mix well and let them sit for about 1/2 an hour for the meat to absorb the aroma of all the herbs and spices.
- Put suet in warm water until is soft enough to work with.
- Place suet on a cutting board a piece at a time.
- Cut in about 4×4 inches and put about a tbsp of prepared minced meat mixture and roll it making sure that all the mixture is covered.
- When all Sheftalias are made, place on a double skewer or too singles.
- The reason for the double skewer is when placed over the grill you don’t want them to spin while cooking.
- If any mixture is left over, it can always be used as home made hamburgers.
- Cook on low heat charcoal by turning Shaftalia every 2-3 minutes for about 15-20 minutes and until the suet is nice and brown.
- Place Sheftalia in a dish, squeeze 1/2 a lemon over them and garnish on top with finely chopped onions and parsley.
- For people who enjoy a nice Greek red wine Sheftalia and Souvlaki is the perfect hot appetizer for it.