Sheftalia

Method

1. Put 40 g of caul fat in a bowl of warm water with 1 tbsp of red wine vinegar and leave to soak for 20 minutes. This relaxes the membrane so it unfolds without tearing. Drain, spread it out flat on a board and pat dry.
2. Grate 0.5 small onion on the coarse side of a box grater, then squeeze it hard in your fist or in a clean cloth to remove the juice — wet onion makes the mixture loose and the sheftalia burst on the grill.
3. In a bowl combine 180 g of coarsely minced pork with the squeezed onion, 2 tbsp of finely chopped parsley, 0.25 tsp of ground cinnamon, 0.5 tsp of salt and 0.25 tsp of black pepper. Knead with your hands for 2-3 minutes until the mixture is sticky and holds together, then cover and chill for 20 minutes.