Cyprus Recipe  - Recipe Sheftalia - Cypriot Sausage

  500g minced pork
2 onions, finely chopped
2 cloves of garlic, finely chopped
6 tablespoons parsley, finely chopped
1 slice of bread, remove crust and soak in 2 tablespoons of water
1 teaspoon salt
� teaspoon pepper
� teaspoon ground cinnamon
1 panna (Caul fat)

1 lemon, the juice of

Wash the panna well under running cold water and place it in a bowl, add the lemon juice and leave for 10-15 minutes. Rinse and let it drain.

In a medium sized bowl add the meat, onions, garlic, parsley, salt, pepper, cinnamon. Squeeze any excess water from the bread and add this to the rest of the ingredients. Mix thoroughly.

Lay out the panna flat and cut it into square pieces about 7x7cm. Put about a tablespoon of the meat mixture in every piece of panna, fold in the outside edges and roll.

Thread a metal skewer with 3-4 sheftalia lengthwise or with a special fork type skewer 4-5 sheftalia widthwise. Place the sheftalia on a charcoal barbecue, or under a preheated grill on high, and cook for 10-15 minutes turning them from time to time until they are cooked thorougly.

Suggestion: Serve with Pitta bread; warm the pitta bread and slice it down one edge to form a large pocket. Slide two to three Sheftalia off the skewer into the pitta and add chopped tomatoes, 1 teaspoon chopped parsley, as much chopped onion as you like and season with salt and a lot of lemon juice. Magic!!!