We are talking about hell. Blind to have the kebab.
And not to say about Cypriot pies. Result: The delicacy is incredibly fragrant, juicy, extra delicious and tasty.
Ingredients
1 kg pork (slices) pork
1 kg minced pork,
coarse,
fat 400 g onion chopped
2 chopped tomatoes
2 bunches of parsley (chopped),
finely chopped Salt and pepper freshly ground (much pepper).
Shimmy on the diaper, as we wrap the dots. Make sure to turn the mince 2 times in the bowl so that it does not burst in the baking (about 150 g each of the seafood) (the weight includes the slices) -
Bake the sausages on the charcoal
Success should be baked 10 minutes on the other hand, to get dry and get a nice gingerbread, while the fat and lots of onions will keep them juicy.-
Heat the pies and fill it as we like it.
For serving 8 Cypriot pies 300 gr. onion finely chopped 200 g tomato cubed 1 bunch of parsley 100 ml lemon juice 300 g pepper hot pickle.
Tip
The secret of the sheftalia is in her smoking. As the fat drips from the slices over the coals, smoke is smelled of the smoke that naturally scents the safflower. Combined with sweet onion, the result is almost magical. The big and savory pie, when filled properly (onion, tomato, parsley, lemon, honey and no pickles) makes seftali the leading kebab of the Mediterranean and the Middle East.
Please consider voting for @allaboutfood-witness as a witness
Thanks for stop by .Greetings from Cyprus and try what else Sieftalies
