~784 cal · 54g protein · 69g carbs · 30g fat (estimated, per serving)
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Charcoal-grilled herb sausages in pita with salad
🇨🇾 Nicosia
Sheftalia is the pride of the Cypriot grill: seasoned minced meat and onion wrapped in lacy caul fat that bastes the sausage as it chars over coals. Nicosia families make them by the tray for gatherings, sliding the smoky, juicy links into warm pita with tomato, onion, and parsley.
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🥕 Vegetarian
🌱 Vegan
🌾 Gluten-Free
🥛 Dairy-Free
🥜 Nut-Free
🥚 Egg-Free
Ingredients
Serves 4 —
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1.5 lb ground pork (or pork and lamb)
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8 oz caul fat (or soaked in vinegar water)
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1 large onion, very finely chopped
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a handful parsley
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1/2 tsp cinnamon
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1 tsp black pepper
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4 + 2 cups pita and salad, to serve
Instructions
1
Mix the pork (or plant mince), grated onion, parsley, cinnamon, salt, and pepper and rest 20 minutes.
2
Cut the caul fat (or cabbage leaves) into squares.
3
Shape the mixture into small logs and wrap each snugly in caul (or a cabbage leaf), tucking the ends under.
4
Grill over medium charcoal or a hot griddle, turning, 12–15 minutes until browned and cooked through.
5
Serve in warm pita with chopped salad and a squeeze of lemon.
Nicosia grill tradition.
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🌏 While it simmers — know your destination
📍
Nicosia. The last divided capital, ruled by the charcoal grill.
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Cyprus. An island split between Greek and Turkish grills.
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Europe. Village recipes guarded for generations.
The story behind this dish is up top — worth a read while the pot works.
👩🍳
Richard Moore & Kelsey Tucker
Recipes cooked, tested, and researched by the creators of Spin the Globe. How we build our recipes →
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