Chicken Mince Sieftalies

• • 1 kg Chicken mince
• • 2 cup Village bread, cut into cubes (approx. 115g)
• • 2/3 cup Milk (approx. 170ml)
• • 2 ½ cup Dry onion, grated on the coarse side of the grater (approx. 350g)
• • 2 cup Finely chopped parsley (approx. 100g)
• • 1 tsp Cinnamon (approx. 4g)
• • 1 tsp Sweet paprika (approx. 4g)
• • ½ tsp Black pepper (approx. 1g)
• • 1 ½ tsp Salt (approx. 12g)

For the Caul Fat (Mbolia)

• • 2 pieces of caul fat (mbolia or skepi) (approx. 200g)
• • Vinegar

For Serving

• • Chopped parsley
• • Lemons

1. 1. Place plenty of water in a bowl and add the vinegar. Put the caul fat inside and let it soak for 10 minutes. Rinse it well and drain it. Place the bread in a bowl and pour in the milk. Let it soak for 10 minutes, stirring occasionally. In a bowl, combine the chicken mince, the soaked bread (without squeezing out the milk), the coarsely grated onion with its juices, the parsley, cinnamon, paprika, black pepper, and salt. Mix well. Take 70-73g of the mixture and shape it into an oval. Lay the caul fat flat on your work surface and place one portion of the mince mixture at one end. Wrap the caul fat around the mince and cut the caul fat about 5 cm ahead. Fold the edges inwards and roll up the sieftalies, just like koupepia (stuffed vine leaves/dolmades). You should make 24 sieftalies. Place the sieftalies on a rack and bake in a preheated oven at 180°C for 40 minutes. Halfway through the baking, turn the sieftalies to brown evenly. If you are grilling them over charcoal, thread them onto double skewers. Grill them over charcoal for 10 minutes, turning them occasionally. Then, place another double skewer across the middle of the sieftalia and turn them so the inside surface also browns. Continue grilling for about another 10 minutes until they are golden brown. Serve sprinkled with chopped parsley and lemon.