Shieftalia Recipe – Authentic Cypriot Sausages

If you’re looking for a traditional Cypriot recipe to try, shieftalia is a great option. Made with minced meat, onions, and herbs, these sausages are perfect for a Cyprus-inspired meal. This authentic shieftalia recipe is easy to follow and will give you delicious results. Whether you’re a fan of Cypriot cuisine or just looking to try something new, shieftalia is definitely worth a try.

Ingredients:

• 500g minced pork or lamb
• 1 large onion, finely chopped
• 50g breadcrumbs
• 2-3 cloves garlic, minced
• 2 tablespoons fresh parsley, chopped
• 2 tablespoons fresh mint, chopped
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 60ml red wine vinegar
• 60ml olive oil
• 8-10 large caul fat sheets

Instructions:

1. In a large mixing bowl, combine the minced meat, onion, breadcrumbs, garlic, parsley, mint, oregano, cumin, paprika, salt, and pepper. Mix well until all the ingredients are evenly distributed.
2. Add the red wine vinegar and olive oil to the mixture and stir until everything is combined. Cover the bowl with plastic wrap and refrigerate for at least 1 hour (or up to overnight) to allow the flavors to meld.
3. Soak the caul fat sheets in cold water for at least 30 minutes to soften them.
4. Preheat your grill or oven to medium-high heat.
5. Take a handful of the meat mixture and form it into a small sausage shape, about 8-10cm long and 2.5cm in diameter.
6. Wrap the sausage in a piece of the softened caul fat and pinch the ends together to seal.
7. Grill or bake the shieftalia for about 10-15 minutes, turning occasionally, until they are cooked through and browned on all sides.
8. Serve hot with tzatziki sauce and pita bread.

History and Origins:

Shieftalia (Greek: σιεφταλιά) is a traditional Cypriot dish that is similar to Greek souvlaki or kebab. The word shieftalia comes from the Turkish word “şiş,” which means skewer, and the Arabic word “lahe,” which means meat. The dish is believed to have originated in Cyprus during Ottoman rule, when Turkish and Arabic influences mixed with local Cypriot cuisine.

Originally, shieftalia was made using lamb or pork offal, which was wrapped in caul fat and grilled over charcoal. Over time, the recipe has evolved to include minced meat, onions, and various herbs and spices. Today, shieftalia is a popular dish throughout Cyprus, often served at festivals, weddings, and other special occasions.