Sheftalies (Cypriot Meat Wraps in Caul Fat/Omentum Tissue or Panne/Belly Fat Skin - depending on local preference for 'panna/mpolia' interpretation in this context, using 'Panne' as a direct transliteration/local term for the wrapping fat layer, or 'Omentum' for the traditional Cypriot version, but keeping the local term 'Panna' for clarity alongside the description.) Recipe by Aphrodite Nikolaidou (Translated from Cypriot Greek to English, maintaining a warm tone.)
INGREDIENTS
- • 1 kilo of minced pork
- • 1 pork caul fat (or 'bolia')
- • ½ bunch of parsley
- • 2 large onions, finely chopped
- • Salt, pepper
- • Cinnamon
- • Garlic (powder)
- • 3 slices of bread (preferably 2-3 days old), just the crumb
METHOD
- 1. Wash the caul fat thoroughly with vinegar, water, and lemon. In a bowl, combine the minced meat, parsley, onions, salt, pepper, cinnamon, and garlic. Also, add the bread after soaking it in water and squeezing out the excess liquid well. Mix everything thoroughly.
- 2. Take about 70g of the minced meat mixture and shape it into an elongated form. Finally, wrap the mixture in the caul fat.
- 3. Bake in a preheated oven at 190 degrees Celsius for about 1 hour.
