Grill & BBQ
Sheftalia in Cypriot pita
AI-generated serving image
This image was created with the help of artificial intelligence and serves as visual inspiration or a serving suggestion. The actual result may vary depending on the ingredients, quantities and preparation used.
Seasoned minced-pork parcels wrapped in caul fat, grilled and tucked into pita with fresh salad. The thin net holds the filling and partly renders during cooking. This home serving has three parcels per bread.
Timing
- Preparation: about 35 minutes including the caul soak
- Grilling: about 20 minutes
- Total time: about 55 minutes
Estimated nutrition
per serving · Calculated for 4 servings.
- Energy
- ≈ 805 kcal
- Protein
- ≈ 37.6 g
- Carbohydrates
- ≈ 52.1 g
- Fat
- ≈ 47.9 g
The nutrition values are estimates based on the ingredients and quantities used. Actual values may vary depending on the product, portion size and preparation.
Calculation basis
Item weights and household measures are estimated. Unless specified: milk with 1.5% fat, cream with 30% fat and Gouda cheese. Optional ingredients, small amounts of seasoning and separately listed side dishes are excluded. For imprecise entries, the amounts below and comparable reference products are assumed. For alternatives, the first listed ingredient is used. Cooking losses have not been measured.
Of 120 g caul, an assumed 60 g retained quantity uses a back-fat comparison; actual rendering was not measured. Vinegar-water soak is excluded. All mince, pita and vegetables are included.
Quantity assumptions and ingredient mapping
- 600 g minced pork · ≈ 600.0 g · Assumed quantity / reference product
- 120 g pork caul fat, ordered from a butcher · ≈ 60.0 g
- 150 g onion · ≈ 150.0 g · Assumed quantity / reference product
- 30 g flat-leaf parsley · ≈ 30.0 g · Assumed quantity / reference product
- 4 Cypriot pita pockets, about 400 g total · ≈ 400.0 g · Assumed quantity / reference product
- 80 g lettuce · ≈ 80.0 g · Assumed quantity / reference product
- 200 g tomatoes · ≈ 200.0 g · Assumed quantity / reference product
- 160 g cucumber · ≈ 160.0 g · Assumed quantity / reference product
Matvaretabellen: Mattilsynet · Santa Maria
Food data: Max Rubner-Institut, BLS 4.0 (2025), CC BY 4.0. Calculated and rounded for this recipe. BLS 4.0 · CC BY 4.0
Ingredients
- 600 g minced pork
- 120 g pork caul fat, ordered from a butcher
- 150 g onion
- 30 g flat-leaf parsley
- 1 g ground cinnamon
- 7 g salt
- 1 g black pepper
- 30 ml wine vinegar for soaking the caul
- 1 litre cold water for soaking the caul
- 4 Cypriot pita pockets, about 400 g total
- 80 g lettuce
- 200 g tomatoes
- 160 g cucumber
Instructions
- Soften caul in a bowl of cold water and vinegar for about 10 minutes, drain and gently pat dry. This soak does not disinfect it. Clean hands, bowl and work surface after contact with raw caul. Keep mince chilled until needed.
- Finely chop onion and parsley. Mix briefly but thoroughly with mince, cinnamon, salt and pepper. Shape twelve oblong portions without packing them rock-hard.
- Spread out and trim caul to fit. Wrap each portion in a thin layer, removing thick protruding fat. Set seam down and refrigerate until grilling. Wash, dry and cut the salad vegetables.
- Prepare a grill with medium direct heat and a cooler zone. Cook parcels for about 15–20 minutes, turning regularly. Move away from fat flare-ups. Reach at least 70°C for 2 minutes in the centre rather than judging only by browning.
- Warm pita briefly at the grill edge and open into pockets. Fill with salad and three hot sheftalia each. Serve immediately.
Tips
- Caul is neither sausage casing nor an ordinary bacon wrapper. Without it these become adapted minced-meat rolls rather than the same traditional form.
- Tahini sauce is an optional accompaniment, not included here. Do not pour water onto grill fat fires.
