Sheftalia Recipe: Cypriot Sausages That Don't Need a Casing

Sheftalia recipe At first glance, it looks like a recipe for small grilled sausages. However, the difference lies in the preparation method. The meat doesn't end up in the intestine—each portion is wrapped in a thin net of fat, which almost disappears during grilling, leaving the meat juicy and lightly charred.

Sheftalia is one of the most characteristic elements of Cypriot meat meze. It can also be ordered in pita, often accompanied by souvlaki. Official materials from Visit Cyprus and the Cyprus Food Museum indicate pork, onion, parsley, and fat as the basis of the traditional version.

The Sheftalia Recipe Starts with One Unusual Ingredient

The biggest problem with preparing sheftalia outside of Cyprus is not the meat or the spices.

He is Virgin, which is a thin fatty membrane surrounding an animal's internal organs. In English, it is called caul fatIn Poland, it's easiest to find it under the name pork net.

This is what is used to wrap each piece of meat.

During grilling, the fat begins to render. This keeps the filling moist and the exterior browns without the need for a lot of fat.

The Cyprus Food Museum describes sheftalia as portions of minced meat wrapped in pork fat and roasted over coals.

Does sheftalia really mean "peach"?

Here comes an interesting fact.

The Cyprus Food Museum states that the name may come from the Turkish word "şeftali", meaning peachOne possible explanation is the similarity in shape. However, the museum notes this etymology as probable, not definitively established.

Regardless of the origin of the name, today's sheftalia has nothing to do with fruit.

This is definitely a dish for grill lovers.

Our version of sheftalia – ingredients

For about 4 people

• 800 g minced pork
• 1 large onion
• half a bunch of fresh parsley
• 2–3 tablespoons of breadcrumbs
• pork net, i.e. caul fat
• salt
• freshly ground pepper

Optional

• about 1/3 teaspoon of cinnamon

And it is over cinnamon that the typical discussion about Cypriot cuisine begins.

The official Visit Cyprus recipe includes a small amount of cinnamon. The recipe preserved by the Cyprus Food Museum, on the other hand, uses meat, onion, parsley, bread, salt, and pepper – without the cinnamon.

So if someone claims that "real Sheftalia" does not have cinnamon, and someone else says that it does not taste right without it - both may have a local tradition behind them.

First, prepare the mesh

Pork netting requires gentle handling.

Spread it in cold water and rinse thoroughly. The official Visit Cyprus recipe recommends washing it in vinegar and water.

Then spread it carefully on the board.

Don't worry if it looks very fatty. Much of the fat will render during grilling.

Cut the netting into rectangles large enough to wrap a small portion of the filling in.

There is no need to complicate the stuffing

Chop the onion and parsley very finely.

Add them to the ground pork along with salt, pepper and a small amount of breadcrumbs.

If you choose the cinnamon version, add just a little. The spice shouldn't overpower the meat.

Knead everything thoroughly with your hands.

The filling should become uniform and compact enough to be formed into small, elongated portions.

Don't make them too large. The Sheftalia should cook evenly before the outer mesh starts to brown too much.

How to wrap sheftalia?

Place a portion of the filling about the size of a small egg on a piece of mesh.

Give it an oblong shape.

Then wrap the meat in the netting to create a closed package resembling a short, thick sausage.

No need for multiple layers.

The netting is sufficient to enclose the meat and maintain its shape. The Cyprus Food Museum describes the traditional technique as wrapping a single portion of the filling in a suitably cut section of netting.

They taste best with coal

It's hard to find a compromise here.

The most distinctive sheftalia flavor is produced by a charcoal grill.

Place them over well-heated embers, but not directly over large flames. The rendered fat will drip onto the coals, so the fire may flare up occasionally.

Turn regularly.

The Sheftalia should be evenly browned on all sides, and the meat inside should be completely cooked through.

Both Visit Cyprus and the Cyprus Food Museum recommend charcoal grilling as the traditional method of preparation.

Can you make sheftalia without a grill?

You can prepare them on an electric grill or a very hot oven grill.

They will be good.

But they won't taste exactly the same.

The charcoal gives off a distinctive aroma which, in the case of sheftalia, is part of the entire dish, not just a method of cooking.

So if we have access to a barbecue, it is worth using it.

What to serve sheftalia with?

The most obvious answer is: with pita.

The Cyprus Food Museum describes serving them on warm bread with parsley, tomato, and cucumber. Sheftalia is also often served with souvlaki, accompanied by salad, potatoes, or yogurt.

In practice, we can prepare:

• Cypriot pita,
• tomato,
• cucumber,
• onion,
• fresh parsley,
• lemon.

And actually nothing more is needed.

Sheftalia or souvlaki?

It's best not to choose.

One of the most classic orders in a Cypriot restaurant is souvlaki–sheftalia mix.

The pita contains pieces of meat from a shish kebab and sheftalia, along with vegetables and other additions.

Souvlaki provides a more robust grilled texture. Sheftalia is juicier, fattier, and more flavorful.

They work exceptionally well together.

The most important thing cannot be replaced by bacon

You can vary the onion proportions. You can omit the cinnamon or just add it. One family will use breadcrumbs, another will use soaked bread.

But if we want to do Sheftalia, it's worth getting a real pork net.

Wrapping the filling in a slice of bacon might make a tasty grilled sausage, but technically it would be a completely different dish.

Exactly Virgin ensures that sheftalia retains its characteristic flavor and consistency when baked.

And once we see it almost disappear on the grill, it stops being surprising why this inconspicuous ingredient is so important.

Source: Visit Cyprus / Cyprus Food Museum