Sheftalia (Cypriot grilled sausages) with pourgouri and salad
Standard portion: 607 kcal and 34 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 | |
| Pourgouri (bulgur wheat) pilaf | 1 recipe portion (≈ 200 g) | 263 | |
| SaladSwap for: Cabbage and carrot salad | 1 bowl (200 g), with lemon | 36 |
How to make it
Serve sheftalia. Serve pourgouri pilaf on the side. Serve with salad and lemon.
The recipe for the whole pot: 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
The recipe for the whole pot: Pourgouri (bulgur wheat) pilaf
8 servings · 30 minutes
- Olive oil4 tablespoons · 55 g
- Onion1 small · 80 g
- Vermicelli, broken½ cup · 50 g
- Ripe tomatoes, finely chopped2–3 · 500 g
- Tomato purée3 tablespoons · 50 g
- Coarse pourgouri (bulgur wheat)2 cups · 360 g
- Salt¾ teaspoon · 4 g
Seasoning: pepper, a little lemon at the end (optional)
- Heat the oil in a pan and sauté the onion for 5–6 minutes, until it starts to brown.
- Add the vermicelli and stir for 2 minutes, until it takes on colour.
- Add the tomatoes and the tomato purée and cook for 5 minutes.
- Add 2½ cups (600 ml) of water and, as soon as it boils, the pourgouri and the salt.
- Cover and cook over a low heat for about 10 minutes, until all the liquid is absorbed.
- Leave it covered for 5 minutes and fluff it up with a fork before serving.
As a side dish it makes 8 servings.
This recipe is based on: Traditional Dishes of Cyprus, Press and Information Office, PIO 31/2026, p. 16: Pourkoúri · Flavours of Cyprus, Cyprus Tourism Organisation, 2015
