Sheftalia (Grilled Spiced Meat Rolls) is a traditional Cypriot recipe for a classic stater or mezze of spiced meatballs that are grilled to cook and which are a true Cypriot delicacy. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Grilled Spiced Meat Rolls (Sheftalia).
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Sheftalia are a classic Cypriot delicacy. I have a caul-fat wrapped version presented as sieftalia on this site already. This version is slightly different and so warrants its own entry.
Sheftalia are typically grilled outside on a brazier so that guests can see them cooking. They are often served as zesti mezedhes (hot mezzes) in tavernas to accompany drinks. They can also be served accompanied by souvlaki and fried potatoes as a main course. They are also one of the ingredients in traditional Cypriot kebabs (see the recipe for sheftalia kebab).
Ingredients:
1kg minced meat (typically a mix of pork and beef)
100g onions, finely chopped
70g parsley, finely chopped
2 tbsp fresh mint leaves, finely chopped
1 tsp salt
400g lamb suet
4 tbsp breadcrumbs
1/2 tsp ground cinnamon
1/2 tsp freshly-ground black pepper
Method:
Place the lamb suet in a bowl, cover with warm water and set aside to soften.
Combine all the remaining ingredients in a bowl and mix thoroughly. Mix thoroughly with your hands and knead to combine. Cover loosely and set aside to marinate for 30 minutes.
After this time, drain the suet and cut into square pieces about 10cm square. Arrange about 1 tbsp of the meat mixture along the centre of each square of suet. Roll the suet around this to form a sausage then pinch the outer edges closed. Continue until all the suet and the meat mixture have been used up.
Pierce each sheftalia with two skewers, ensuring that you go through the suet overlaps to keep them closed (you can thread more than one sheftalia onto a single skewer, just make certain that they are not touching). Cook on a grill set high over bright red coals (you must cook over relatively low heat or the sheftalia will burn before cooking). Cook for between 15 and 20 minutes, turning the sheftalia over every 2 or 3 minutes. Continue cooking until nicely browned and cooked through.
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