Valencian-style Sheftalia

Ingredients

Valencian-style Sheftalia differs from the original Cypriot dish in terms of the spices and herbs used. While the original recipe relies on traditional Cypriot flavors, the Valencian adaptation incorporates local Valencian spices and herbs, adding a unique Mediterranean twist to the dish. Additionally, the grilling technique used in Valencian cuisine gives the rolls a crispy exterior, enhancing the overall texture and taste. We alse have the original recipe for Sheftalia, so you can check it out.

• 500g (1.1 lb) ground pork 500g (1.1 lb) ground pork
• 500g (1.1 lb) ground beef 500g (1.1 lb) ground beef
• 100g (3.5 oz) caul fat 100g (3.5 oz) caul fat
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh oregano, chopped 1 tablespoon fresh oregano, chopped
• 1 teaspoon smoked paprika 1 teaspoon smoked paprika
• 1 teaspoon ground cumin 1 teaspoon ground cumin
• 1 teaspoon ground coriander 1 teaspoon ground coriander
• Salt and pepper, to taste Salt and pepper, to taste

Nutrition

• Calories (kcal / KJ): 450 kcal / 1884 KJ
• Fat (total, saturated): 30g, 10g
• Carbohydrates (total, sugars): 2g, 1g
• Protein: 40g
• Fiber: 0g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the ground pork, ground beef, chopped onion, minced garlic, parsley, oregano, smoked paprika, cumin, coriander, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
2. 2.
   Take a small portion of the meat mixture and shape it into a small roll.
3. 3.
   Wrap the meat roll with a thin layer of caul fat, ensuring it is fully covered.
4. 4.
   Repeat the process until all the meat mixture is used.
5. 5.
   Preheat the grill to medium-high heat.
6. 6.
   Place the Sheftalia rolls on the grill and cook for about 10-12 minutes, turning occasionally, until they are golden brown and cooked through.
7. 7.
   Remove from the grill and let them rest for a few minutes before serving.

Treat your ingredients with care...

• Caul fat — Soak the caul fat in cold water for about 30 minutes before using it. This will help remove any excess salt and make it easier to handle.

Tips & Tricks

• For an extra burst of flavor, you can add a squeeze of lemon juice over the grilled Sheftalia before serving.
• If caul fat is not available, you can use bacon slices to wrap the meat rolls instead.
• Serve the Valencian-style Sheftalia with a side of fresh salad and crusty bread for a complete meal.

Serving advice

Valencian-style Sheftalia is best served hot off the grill. Arrange the meat rolls on a platter and garnish with fresh herbs, such as parsley or oregano, for an added touch of freshness.

Presentation advice

To enhance the presentation, you can serve the Valencian-style Sheftalia on a bed of grilled vegetables, such as zucchini and bell peppers. Drizzle some olive oil and sprinkle a pinch of smoked paprika over the dish for an attractive finishing touch.