Sheftalia
INGREDIENTS
- • 1 kilo ground pork
- • 2 cups (290g) finely chopped dry onion
- • 1 2/3 cups (100g) finely chopped parsley
- • 1/3 cup (90ml) seed oil (like sunflower oil)
- • 1 heaping teaspoon (6g) cinnamon
- • 1/2 teaspoon black pepper
- • 2 teaspoons (16g) salt
- • 2 cups (100g) stale village bread (just the crumb) cut into cubes
- • 1 cup (250ml) water
- • 2 pieces (200g) caul fat (mesentery or omentum)
- • 1/2 small coffee cup vinegar
METHOD
- 1. Put plenty of water in a bowl and add the vinegar. Place the caul fat inside and let it soak for 10 minutes. Rinse it well and drain it.
- 2. Put the bread in a bowl and pour the water over it. Let it soak. In another bowl, place the ground meat, onion, parsley, seed oil, cinnamon, pepper, and salt, and mix well. Squeeze the excess water out of the bread well and add it to the mixture. Mix thoroughly.
