Sheftalia

Name: Sheftalia
Prep time: 30 min
Total time: 40 min
Yield: 4
Ingredients: 400 g coarsely minced pork shoulder (15–20% fat); 300 g coarsely minced lamb shoulder (or 700 g all pork if lamb is unavailable); 300 g caul fat (lamb or pork), soaked in cold lightly-salted water for 30 minutes then drained — about a 30 × 30 cm sheet; 1 large onion (about 200 g), grated and squeezed of excess liquid; 30 g flat-leaf parsley, finely chopped; 20 g fresh mint (Cypriot dyosmos), finely chopped (optional but traditional); 4 garlic cloves, finely minced; 1.5 tsp fine sea salt; 1 tsp freshly ground black pepper; 1 tsp ground cumin; 0.5 tsp ground cinnamon; 60 ml dry white wine or 2 tbsp red wine vinegar (to bind and tenderise); 1 tbsp olive oil for the meat mixture; 1 tbsp olive oil for brushing the grill; Lemon wedges, sliced red onion, sliced tomato, and warm pitta or Cypriot lemoni-bread, to serve; Tzatziki or hummus, to serve

Sheftalia are Cyprus's national sausages — a mixture of minced pork and lamb with onion, parsley, and spices, wrapped in caul fat and grilled over charcoal. The caul fat melts during cooking, keeping the sausage juicy and giving it a distinctive, lightly crisped crust. They are served in flatbread with tomato and onion salad, alongside tzatziki or hummus. Sheftalia appear at every Cypriot barbecue and are equally popular in Greek-Cypriot and Turkish-Cypriot communities, representing a culinary point of unity on the divided island.

Total time40m

Active time30m

Servings4

DifficultyMedium

Cost$$

Add to my meal plan

❤️

Rich in protein

Filling and nutritious

⭐

Traditional recipe

Authentic taste

Ingredients 4 servings

400 g coarsely minced pork shoulder (15–20% fat)
300 g coarsely minced lamb shoulder (or 700 g all pork if lamb is unavailable)
300 g caul fat (lamb or pork), soaked in cold lightly-salted water for 30 minutes then drained — about a 30 × 30 cm sheet
1 large onion (about 200 g), grated and squeezed of excess liquid
30 g flat-leaf parsley, finely chopped
20 g fresh mint (Cypriot dyosmos), finely chopped (optional but traditional)
4 garlic cloves, finely minced
1.5 tsp fine sea salt
1 tsp freshly ground black pepper
1 tsp ground cumin
0.5 tsp ground cinnamon
60 ml dry white wine or 2 tbsp red wine vinegar (to bind and tenderise)
1 tbsp olive oil for the meat mixture
1 tbsp olive oil for brushing the grill
Lemon wedges, sliced red onion, sliced tomato, and warm pitta or Cypriot lemoni-bread, to serve
Tzatziki or hummus, to serve

How to make it

1Make the meat mixture; in a wide bowl combine the minced pork, minced lamb, grated onion, parsley, mint (if using), garlic, salt, pepper, cumin, cinnamon, wine (or vinegar), and 1 tbsp olive oil; knead with your hand for 2–3 minutes until sticky and homogeneous; cover and chill in the fridge for at least 1 hour (up to 12 hours) so the seasoning matures.
2Prepare the caul fat; spread the soaked and drained caul fat carefully on a clean board — it tears very easily; use scissors to cut it into 12 squares of about 12 × 12 cm; patch holes by overlapping pieces.
3Shape the sheftalia; take a tablespoon-sized portion of meat (about 50–60 g) and shape into a slightly tapered cylinder 7–8 cm long; place at the edge of one caul-fat square; fold the sides over the meat, then roll up tightly into a sausage shape, finishing with the seam underneath; pierce onto a metal skewer if you have one — otherwise the wrapped seam will hold; repeat with the remaining meat and caul fat: you should get 12 sheftalia, 3 per person.
4Rest the wrapped sausages on a tray and chill for at least 15 minutes (up to 4 hours) so the caul fat firms — they hold together better on the grill.
5Heat a charcoal grill or a heavy ridged griddle pan to medium-high (about 200°C / 390°F surface); brush lightly with 1 tbsp olive oil; the sheftalia should hiss when they touch the grill but not flare aggressively — too high and the caul fat will burn before the meat cooks through.
6Grill the sheftalia for 12–15 minutes total, turning every 3–4 minutes onto each of their four sides, until the caul fat has rendered down into a thin lacy crust and the meat reaches 70°C in the centre; they should be deep golden brown and feel firm but not hard.
7Lift the sheftalia onto a board and rest, loosely tented with foil, for 5 minutes; the juices settle and the meat finishes cooking from residual heat.
8Warm the pitta or Cypriot lemoni-bread on the grill for 30 seconds per side; pile 3 sheftalia per person on each plate with the warm bread, lemon wedges, sliced red onion, and tomato; spoon tzatziki or hummus to the side; eat by tearing pieces of sheftalia into the pitta with the salad and dip.