• 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.
3. Take a little of the meat mixture and form oval patties (if you have a scale, aim for about 70-74g each). Lay the caul fat out on your work surface and place one piece of the meat mixture at the edge. Wrap once, fold the edges inwards, and wrap the sheftalia one more time. Cut off the excess caul fat. Place the sheftalia on a rack and bake in a preheated oven at 200°C for 35 minutes without turning them. If you prefer, grill over charcoal for 15-20 minutes, turning the sheftalia occasionally so they brown evenly.
