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Sheftalia
- Serves
4
- Difficulty
Easy
By Keith Floyd
Published 1986
What better excuse for gallons of resiny Greek wine, loud music and dancing could you have than this delicious dish? A number of supermarkets sell those lovely honey-filled shredded wheat Greek desserts, so buy a few for pud.
Ingredients
9 oz 250 g 9 oz 250
Method
Mix the meats, onion and herbs together. Season well with salt and pepper. Shape the meat into 12 plump sausages and wrap each one in a piece of the lamb’s caul.
Grill for 8-10 minutes, turning frequently. Serve with rice, salad and lemon wedges.
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