Jonathan Meades

Sheftalia

Preparation info
    • Difficulty

      Easy

Appears in
The Plagiarist in the Kitchen
The Plagiarist in the Kitchen

By Jonathan Meades

Published 2017

  • About

When Charlotte Street and Camden Town were gastronomically Cypriot, virtually every café and restaurant offered sheftalia. The best of those places – Koritsas and Nontas – are long gone and the few that remain hawk meat patties without caul fat though they retain the name, fraudulently.

Ingredients

  • 750g pork shoulder or 500g lean pork and 250g

Method

Mince the meat so that the back fat is spread throughout the mixture. Add raw chopped onion, chopped parsley and ground pepper. Form the meat into a large blob.

Submerge the caul fat in acidulated water. Dry it. Cut into pieces sufficient to wrap round pieces of meat mixture 8cm ×