Sheftali kebab in Pitersky

Sheftali kebab in Pitersky

Category: Meat dishes

Kitchen: Cypriot

Ingredients
beef b / c	1 kg
lamb n / c	1 kg
fat tail	200gr
pork fat film (mesh)	3 pcs
bulb onions	3 pcs
cilantro required	bunch
salt, black pepper	taste
dill, parsley	optional

Cooking method

• The recipe for this "exotic" dish was brought by our friends from a trip to Cyprus. Here we have slightly adapted it to our capabilities, since in the authentic version only mutton and lamb fat mesh are used. I was able to agree on the market in Vyritsa that they would make such a net for me, they could only make a pork net, and for this many thanks, especially since they did not take money from us, as regular customers, for it.
• So, I soaked three nets in advance, in the evening in salted cold water, changed the water a couple of times. According to the rules, it is enough to soak the mesh for 1 hour.
• The next day, they passed the meat (beef and lamb cut from the bones) and fat through a meat grinder with a mesh with large holes. Chopped greens and onions with a knife. It was chopped. The husband of my friend Rashid did everything, he loves to do everything right, if possible! Therefore, he chopped greens and onions like a hatchet, a heavy knife. But of course, you can cut everything up: greens, we used cilantro, dill and parsley, not finely, but finely onions. Since the chopped onion turns out to be finely chopped, partly almost into gruel.
• The onion chopping technique is very interesting. They chop it not on the board, but directly in the hand; therefore, men's hands are preferable in this situation. An onion is placed in the palm of the hand, and with open fingers, as if on a saucer, on top, chopping movements, a heavy knife, the onion is chopped. In order not to injure your hands, the bow is "not chopped up" to the end, the "bottom" remains.
• We mix the minced meat, chopped greens and onions, salt and pepper to taste, no garlic, no other spices are added. Zira or a curry mixture can be added if desired, but this is not a tradition.
• 
• Now it's the turn for the meshes:
• 
• Pieces are randomly cut from the mesh, not necessarily of the correct shape, and small sausages from minced meat are carefully wrapped. The technology is similar to wrapping stuffed cabbage in cabbage.
• 
• It is done for convenience one at a time: one piece of the mesh is cut off, a couple of spoons of minced meat is wrapped in it, a piece of mesh is again cut off and a couple of spoons of minced meat are wrapped, and so, until one of the ingredients runs out, we ran out of nets before. I froze the rest of the minced meat.
• For convenience, we laid out everything on a large cutting board:
• 
• You can bake the resulting sausages on the grill, we baked on the grill on the grill.
• 

The dish is designed for

30 sausages

Time for preparing:

3-4 hours

Cooking program:

meat grinder, heavy knife, wire rack, barbecue

Note

Before that, we tried several times to make pure mutton kebabs on skewers. But, what we did not do, some of the lul ended up in the coals, since they simply fell apart on the skewer, and since men make meat on the fire, and they are creatures stubborn stubborn, our, female, proposals to make a kebab on a wire rack were rejected with anger! And the minced meat is a pity! What we just didn’t invent, and purchased special wide skewers, and changed the recipe by increasing or decreasing the amount of fat tail fat, but the result was the same - some of the minced meat turned out to be lost ..
But last summer our friends went on vacation to Cyprus. And there in any "edalna" one could taste a dish called Sheftali kebab. And since the mesh is not visible on the finished sausages, it melts from the fire, the guys did not immediately understand what was happening and how it was done.Fortunately, the locals turned out to be not secretive people and willingly shared the cooking technology, simply showing by example all stages of cooking cheftali.
"Sheftali" is translated from Turkish as "peach", but neither the recipe, nor the history of the name has anything to do with this fruit. These delicious cutlets take their name from the name of the creator, Chef Ali. The shortened and distorted pronunciation has survived to this day.
I did not manage to find exactly mutton nets in St. Petersburg, but I just got the pork nets by acquaintance, but we all really liked this adapted version! Yes, and they did everything not on skewers, but on the grill ... well, sometimes I don't understand our men ...
I called our Sheftali kebabs in Petersburg because Rashid made them, and I posted them here - we both are from Petersburg, not in the first generation

[Mandraik Ludmila]

Mandraik Ludmilaoh, how delicious !!!!! Excellent kebabs, so they breathe in summer, good company!

Wonderful kebab!

[Ikra]

Ikra, please, now the season of going out into nature is just beginning, and it seems to me very much to recall such recipes. The main problem is to find adipose networks But I suggested where you can ask

[Ludmila]

Ludmila, soulful kebabs
Special thanks for the advice on soaking the nets. Well, I never thought of them to soak the shame and shame on my head. Yesho, at the dawn of her culinary activity, discovered that entot internal fat has a spisphic smell that I really did not like. And now I'm smart and kaaaaak I'll start soaking and winding

[Chuchundrus]

Chuchundrus, you're welcome! Respect and respect for the Korean cabbage, I do and eat, I do and eat .. and we can't eat ...

[Buttercup]

Buttercup, I bought a lamb net today, we are going to do on the 5th, what should I do with it now? , Tell me please.
🔗
Freeze, soak, just leave in the refrigerator?

[Svetlana]

Svetlana, while put in the refrigerator, then tomorrow, overnight, soak in slightly salted water. If the film remains after cooking, pack it in plastic wrap, in several layers and put it in the freezer. Something like this

[Lyudochka]

Lyudochkawhat nice kebabs! It's a pity, my husband hates mutton in any form, otherwise I would have kicked them! But the other day I'm going to Cyprus (mmm, so as not to jinx it), now I know what to try there
And I also read that so that the kebabs do not fall off the skewers, the minced meat must be kneaded very, very, very well, like on ham. This is in case there is no net, and your men still want to fry kebabs on skewers.

so that the kebabs do not fall off the skewers, the minced meat must be kneaded very, very, very well, like on a ham.

Svetochka, the minced meat is beaten as for cutlets, our men were beating it off, I forgot to write about it - we still didn't succeed without the film. Such sausages in pork film can be made from any meat, completely without mutton.
Our friends are resting on the Turkish side of Cyprus, I don't know if they do this in the Greek

[Svetlana]

Svetlana, while put in the refrigerator, then tomorrow, overnight, soak in slightly salted water. If the film remains after cooking, pack it in plastic wrap, in several layers and put it in the freezer. Something like this

I understood everything, thanks!
It is unlikely that there will be, we asked for a kg of meat, my husband wants to try to make it, we bought pork meat, and found a net only of mutton in the internet.

[People]

minced meat is beaten as for cutlets

People, can beat back and knead - these are different technologies with different results? However, I do not argue in any way, you did it yourself, but I just read somewhere ...

Our friends are resting on the Turkish side of Cyprus, I don't know if they do this in the Greek

So I'll check it out!

[Svetlana]

we bought pork meat, and found a net only of mutton in the internet.

Svetlana, exactly the opposite with our version. In order for the sausages to be juicy, add a range of 200 lard.And then without lard, just from 1 kilogram of even fatty pork, on fire, I think it will turn out rather dry.
SvetaI, recently discussed somewhere here at HP, minced meat for cutlets - beat off, it turns out more airy, and for sausage - knead - it turns out denser. Try it - tell us the most interesting.

here in the Caucasus, lula in a grid is a common occurrence)) even in a convenience store they sell such things ... they also bake a liver in a grid - it's also very tasty ... the only thing is that we have lula in length in most cases made for the whole skewer , but they are small in width ..
and in the net they also prepare a wonderful dish - the Greek people - this is a liver with boiled buckwheat, wrapped in a net, but it is stewing ...

but we do not chop onions on our hands - I think that it is still very dangerous!

[Marina]

We don’t chop onions on our hands - I think that it is still very dangerous!

Marina, I completely agree, but our men are very fond of metal and good knives, and we cannot convince them in any way, so let them do as they like.
To buy a net from us is a problem, I think, how is your smelt? Well, what can you do, different climates dictate different food traditions. It's great that we have such a huge country and we can learn from each other.

In order for the sausages to be juicy, add a range of 200 lard.

To buy a net from us is a problem,

Yes, fat is a must, bought in the same place as the net. I started looking in the internet where to buy a net and accidentally stumbled upon an internet store, and they had lard for 160 rubles each. We wanted to take ready-made lula from them (for comparison), but there was no order, and since we did not get there on the way, we decided to postpone it for now.

[Svetlana]

Svetlana, yours is always better! So do not regret that there was not enough lul under the order. It is made with love, for loved ones, love is the best seasoning!

Well, yes, I agree with this that my own is better.