This is the Peak District Deli recipe we're cooking live on BBC Radio Sheffield Kat's Kitchen.
As always, we're featuring amazing ingredients from our Peak District Producers. We've included 10 of our producers within this recipe.
This recipe is full of flavour and perfect for fire cooking in the Summer months. It's our take on this wonderful Cypriot dish, combining simple ingredients into fantastic flavour.
- 250g lamb mince (best from the shoulder to get more flavour from the fat)
- 250g Pork mince (also best from the shoulder)
- 10-15g finely chopped parsley
- Two small red onions, finely diced
- 1.5 lemons, juice only
- 3 tsp good quality sea salt
- 2 tsp ground black pepper
- 1.5 tsp cinnamon
- 1 piece of caul fat (ask your local butcher - it's not an expensive or tricky ingredient)*
- Soak the caul fat in a bowl of water with the juice of 1 of the lemons for about half and hour, and then drain.
- Gently stretch the caul fat out and then leave to one side.
- Fold all the ingredients in to the pork and lamb mince. The lemon will help to bind it and this is where you get stuck in and use your hands to mix and combine all the ingredients.
- Place in the fridge for 20-30 minutes.
- Scoop a little bit in to your hands, roll it around and form a sausage pattie shape.
- Place on the lace fat and roll it over, tucking in the sides, roll it over again and there you have your sheftalia.
- Cook these on the barbecue, the heat will melt the caul fat back into the meat and help it become juicy once cooked. Alternatively, you can cook on a griddle pan.
- The outside should be charred and slightly crisp, the inside cooked through. With either cooking style they will take about 15 minutes, turning them occasionally so they become charred but not burnt, you want a crisp outer and soft juicy centre.
- Serve with yoghurt and nigella seed flatbreads, beetroot borani and tabuleh. (Get in touch if you'd like the recipes).
* Caul fat - some people feel this is an ingredient that's a bit challenging to work with (it's not for everyone). Don't worry, you can still create a great version of this recipe without it.