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Sheftalia - Cypriot Sausage |
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500g
minced pork
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2
onions, finely chopped
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2
cloves of garlic, finely chopped
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6
tablespoons parsley, finely chopped
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1
slice of bread, remove crust and soak in 2 tablespoons of water
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1
teaspoon salt
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½
teaspoon pepper
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¼
teaspoon ground cinnamon
- 1
panna (Caul fat)
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1
lemon, the juice of
Wash the panna well under
running cold water and place it in a bowl, add the lemon juice and leave for 10-15
minutes. Rinse and let it drain.
In
a medium sized bowl add the meat, onions, garlic, parsley, salt,
pepper, cinnamon. Squeeze any excess water from the bread and add
this to the rest of the
ingredients. Mix thoroughly.
Lay out the panna flat and cut it into square pieces about 7x7cm. Put about a tablespoon of the meat mixture
in every piece of panna, fold in the outside edges and roll.
Thread
a metal skewer with 3-4 sheftalia lengthwise or with a special fork type skewer
4-5 sheftalia widthwise. Place the
sheftalia on a charcoal barbecue, or under a preheated grill on high, and cook for 10-15
minutes turning them from time to time until they are cooked thorougly.
Suggestion: Serve with Pitta bread; warm the pitta bread and
slice it down one edge to form a large pocket. Slide two to three
Sheftalia off the skewer into the pitta and add chopped tomatoes, 1
teaspoon chopped parsley, as much chopped onion as you like and season
with salt and a lot of
lemon juice. Magic!!!
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Written by ŚэXyĊyþя on 2006-10-02 11:17:11
yummmmmmmmmmmmmmmmmmmy  |
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Last Updated ( Friday, 20 May 2005 )
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