Cyprus Grilled Minced Meat Rolls Sieftalies Recipes

SHEFTALIA

Steps:

• In a bowl, pour warm water and add the vinegar. Dip the caul fat into the water and soak it for 1 minute. Remove the caul fat and rinse thoroughly with cold water.
• Drain well and set aside.
• Place the lamb, pork and bacon in another bowl. Add the salt and mix well.
• Cover the bowl with plastic wrap and refrigerate for 1 hour.
• Meanwhile, place all the pieces of the meat grinder in the freezer to cool them.
• Remove the meat from the refrigerator and grind it with the onions and parsley through the medium grinder plate.
• Chop everything a second time through the fine plate.
• Add the black pepper to the meat mixture and knead well by hand.
• Gently spread the caul fat on a work surface and cut it into 4-inch squares.
• Form a small meatball and place it in a corner of the caul fat.
• Fold the other corners over and roll up tightly.
• Repeat this operation with the other squares of caul fat.
• Preheat the barbecue, preferably charcoal, over high heat.
• Thread the sheftalias on the skewers.
• Cook the sheftalias on direct heat for about 15 minutes, turning them regularly.
• The sheftalias will become crispy and slightly brown on the outside and cooked on the inside.
• Serve immediately with hot pita bread and freshly squeezed lemon.

ROMANIAN GRILLED MINCED MEAT ROLLS

Steps:

• In a medium bowl, mix together the ground beef, suet, baking soda, caraway seeds, garlic, salt, pepper and juniper berries using your hands. Mix with your hands for about 15 minutes, adding a little bit of the water at a time. This part can be made a few hours ahead of time if you like.
• Preheat a grill for high heat. With wet hands form the meat into rolls about 3 inches long and 1 inch thick. Brush lightly with oil.
• Grill the meat for 5 to 10 minutes, basting frequently with a mixture of beef broth and any remaining oil, until well done.

CYPRUS - GRILLED MINCED MEAT ROLLS - SIEFTALIES

Steps:

• Wash the net fat very well and then rinse with a mixture of vinegar and water. Mix well the minced meat, onion, parsley, garlic, salt and pepper kneed all this together until well combined. Cut the net fat into square pieces and put 1 tablespoon of the meat mixture on each piece. Close the two edges and roll, they will look like tiny cabbage rolls. Cook sieftalia over glowing coals on a bbq or under grill and turn to brown on both sides. This makes about 30 sieftalia.
• We typically serve this with pita bread, a nice salad and often tzatziki on the side also, or just plain balkan style yogurt.
• Note: Seftalia will be soft if the mince meat contains a bit of fat, preferably lam.
• They should fit nicely in the palm of your hand when you are rolling them up, they are small oval meatballs almost with a cover on them.

GREEK SAUSAGE: SHEFTALIA

Steps:

• In a medium bowl, mix together the ground pork, onion, parsley, salt and pepper.
• Fill a bowl with warm water, and add the vinegar. Dip the caul fat into the water, and keep submerged for 1 minute to wash. Rinse in cold water. Carefully open up the caul fat on a clean work surface, and cut into 4 inch (10 cm) squares.
• Place a small compressed handful of the sausage near the edge of one square. Fold the sides over, and roll up firmly. Repeat with remaining meat and fat until you have about 10 sausages.
• Prepare a charcoal grill for high heat. Place sausages onto skewers.
• Grill the sausages for 20 minutes, turning frequently until the outside is crispy and dark, and the inside is no longer pink.