Seftalia is a Cypriot delicacy; a frugal mixture of mince/ground meat and aromatics wrapped in pork caul and grilled or barbecued until they are crisp on the outside, succulent in the centre and unlike anything you’ve ever tasted!
Usually served as part of meze, or an equally great filling inside a lightly toasted pita with a few extras. Wrapped in pork caul, which gives it its unique texture; you can source pork caul from most butchers or online. I have two tips: use fatty pork mince; and seftalia needs the searing dry heat of a grill or barbecue to cook for best results.
seftalia
Serves 4 (Makes About 20).
INGREDIENTS
500 g (1 lb. 2 oz.) minced/ground pork (ideally 10% fat, i.e. not lean)
1 small white onion, finely diced
50 g (⅓ cup) dried apricots, chopped
60 g (1 cup) fresh breadcrumbs
finely grated zest of 1 lemon
½ teaspoon ground cinnamon
a handful of fresh flat-leaf parsley, chopped
500 g (1 lb. 2 oz.) pork caul, rinsed and patted dry
olive oil, for brushing
salt and freshly ground black pepper
TO SERVE
4 pita breads, lightly toasted and split
1 vine tomato, chopped
1 small white onion, finely diced
Fiery Tzatziki
a handful of fresh flat-leaf parsley leaves, chopped
lemon wedges, for squeezing
METHOD
Preheat the barbecue/outdoor grill or indoor grill/broiler, as preferred.
Put all the ingredients (except the pork caul) in a large bowl and add 1 teaspoon each of salt and freshly ground black pepper. Mix to combine.
Lay out the pork caul and take a golf-ball sized portion of the meat mixture and roll into a thick cigar (these are more like stubby meatballs than sausages). Place at the edge of the pork caul, roll and envelope the meat in the caul, then cut it away from the rest and put to one side. Continue until all are done.
Lightly brush the sheftalia with olive oil and place, seam-side down, under a hot grill/broiler or on the barbecue to cook. Turn periodically as the seftalia start to caramelize and turn deep brown. They take about 12 minutes to cook.
Once cooked, season with pinch of salt and serve immediately either as part of a meze or put a few inside a soft pita bread with chopped parsley, diced white onion and tomatoes – either way; with a good squeeze of lemon.
Excerpted from Cypriana: Vibrant recipes inspired by the food of Greece & Cyprus By Theo A. Michaels, Photography By Mowie Kay, $42.00. Used with permission from Ryland Peters & Small.
This original article first appeared in the WINTER 2025 issue of City Style and Living Magazine.
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