SEFTALIES from Cyprus
Juicy mince sausages with an amazing yogurt dip
Chop the onion and parsley and add them to the minced meat along with salt, pepper and breadcrumbs and knead well.
Cover with cling film and place in the fridge for at least 1 hour
In a bowl add water, salt and vinegar and mix. Place the caul fat in the bowl and leave for about an hour.
Wash a cucumber, cut it lengthwise and remove the seeds. Pass it through the grater, salt it and put it aside.
Mash the garlic, chop the mint and add them to the yogurt. Then add the olive oil.
Squeeze the cucumber with your hands and place it between two sheets of kitchen paper to absorb the liquid.
Add the cucumber and lemon juice to the yogurt and check the seasoning.
Just before you wrap the seftalies, place hot water in the bowl with the caul fat.
Shape the seftalies and wrap them once in the bolia
Grill them on coal fire.
For the Seftalies
1 kg minced pork (20% fat)
2 medium onions (200 g each)
5 tbsp parsley (35 g)
breadcrumbs (100 g)
Salt + pepper
Caul fat for wrapping
Juicy mince sausages
For the Talaturi dip
400 gr. yoghurt
2 cloves of garlic
a little olive oil
juice of 1 lemon
2 tbsp chopped mint