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Sheftalia (Greek)
Posted:
Sun Jul 22, 2007 8:58 pmby grant
Hi folks,
Anybody interested in 'Sheftalia' Does not use sausage skins as such but uses 'Kel/Kal' fat instead (lace curtains)
Grant.
Posted:
Mon Jul 23, 2007 12:56 amby saucisson
Caul fat ?
Dave
Posted:
Mon Jul 23, 2007 4:08 pmby wheels
From Wikipedia
Sheftalia (Greek: σεφταλιά, Turkish: Şeftali) is a traditional Cypriot food. It is a type of cr�pinette, a sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausage casing.
Hope this helps
Phil
Sheftalia
Posted:
Mon Jul 23, 2007 9:19 pmby grant
Hi folks,
Sorry for the miss spelling of 'Caul'. I am from the deepest depths of Stoke on Trent and try as I might I have not been able to glean the correct word nor spelling of 'Caul'!
Here in Stoke the dialect is so strong that many words are heavily compromised for instance: The vowel 'E' is almost always pronounced as 'A' i.e. the name Michelle is pronounced Michalle.
Sorry about that.
Anyway I have got a recipe if anyone want's it.
P.S. I first tasted the delights of Sheftalia in the Greek side of Cyprus so I assumed it was a Greek sausage.
Can't be right all of the time ....... hey hum.
Grant
Posted:
Mon Jul 23, 2007 11:00 pmby wheels
I'm interested - post it grant!
Phil
Posted:
Tue Jul 24, 2007 8:40 amby Fallow Buck
I make Sheftalia quite regularly, and they always go down well at BBQ's.
I'd love to see your recipe to compare.
Rgds,
FB
Sheftalia recipe
Posted:
Wed Jul 25, 2007 9:42 pmby grant
This recipe is by Nearchos Nicolaou who is a Cyprus native and eminent chef. Hope you enjoy.
1 Kilo mixed pork and beef
1 cup finely chopped onions
1 cup finely chopped parsley
1 tsp of dry mint or 2tsp of fresh mint
1 tsp salt
quarter cup of breadcrumbs
half tsp cinnamon powder
half tsp of pepper
enough caul fat for wrapping (lace curtains)
Method:
Put caul fat in luke warm water until softened.
Put all other ingredients in a large bowl and knead well.
leave this mixture for at least half an hour (though 2/3 hours is better)
cut caul fat into 4 inch squares
place a Tablespoon of the mixture in the centre of the squares
roll each square then close the two ends
iether fry on a low heat until cooked or better still on a low BBQ.
They should take about 15/20 minutes.
BEWARE: the caul fat burns very easily so cook on a LOW HEAT.
If you burn the caul fat it will have a bitter taste and the meat inside probably wont be cooked.
Hope you enjoy,
Grant.