Sheftalia (Cypriot grilled sausages) in pitta with salad
Standard portion: 479 kcal and 30 g protein. In the app the grams change so that the dish fits the calories of your own meal.
What is in the dish
The standard portion, before the app adjusts it to your calories.
| Ingredient | Amount | kcal | Share of calories |
|---|---|---|---|
| Sheftalia (Cypriot grilled sausages) | 1 recipe portion (≈ 150 g) | 308 | |
| Cypriot pittaSwap for: Wholemeal bread, Koulouri (Cypriot sesame bread) | ½ Cypriot pitta | 137 | |
| Tomato | 3 slices | 11 | |
| Cucumber | a few slices | 8 | |
| Onion | a little, sliced into rings | 8 | |
| Parsley | a little, finely chopped | 2 | |
| Lemon juice | ½ lemon (juice) | 4 |
How to make it
Grill sheftalia, turning, until golden and fully cooked in the middle. Warm Cypriot pitta, open it like a pocket and put the sheftalia inside. Add sliced tomato and cucumber. Add onion and parsley. Add lemon juice.
The recipe: Sheftalia (Cypriot grilled sausages)
8 servings · 60 minutes
- Minced pork1 kg · 1000 g
- Onions, finely chopped4 · 400 g
- Stale bread, soaked and squeezed2 slices · 60 g
- Parsley1 bunch, finely chopped · 50 g
- Salt1 teaspoon · 5 g
Seasoning: caul fat for wrapping (25–30 pieces), pepper
- In a bowl, knead the mince with the onions, the bread, the parsley, the salt and the pepper.
- Rinse the caul fat in cold water and cut it into 8 × 8 cm squares.
- Shape a spoonful of the mixture into a small sausage, 6–7 cm long, and wrap it in a square of caul fat, sealing the ends well.
- Cook over charcoal or on a preheated grill for 15–20 minutes, turning often, until golden and fully cooked in the middle.
The caul fat is not counted: it melts during grilling, but we do not know how much of its fat stays, so the calories may be slightly higher. Makes 25–30 sheftalia.
This recipe is based on: Traditional Dishes of Cyprus, Press and Information Office, PIO 31/2026, p. 36: Sheftaliés · kopiaste.org (Ivy Liacopoulou): Sheftalia
