Seftalia (Cypriot Grilled Pork and Herb Patties)

Seftalia are the Cypriot answer to the sausage: coarsely ground pork mixed with fresh herbs, shaped into logs, and grilled until smoky and juicy. They are a staple at Cypriot barbecues and taverna platters.

Ingredients

• 1 lb (450g) ground pork (or a mix of pork and lamb)
• 1 small onion, grated
• 2 cloves garlic, minced
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1 tsp dried oregano
• 1 tsp ground cumin
• 1/2 tsp ground allspice
• Salt and black pepper, to taste
• Caul fat, soaked and cut into squares (optional, for wrapping)
• Lemon wedges, for serving

Instructions

1. Mix the filling
   In a large bowl, combine the pork, onion, garlic, parsley, mint, oregano, cumin, allspice, salt, and pepper. Mix well with your hands.
2. Shape the patties
   Divide the mixture into 12 portions and shape each into a small oblong log, about 3 inches long.
3. Wrap in caul fat
   If using caul fat, wrap each patty in a square, tucking the edges underneath to secure. If skipping this step, simply thread the patties onto skewers.
4. Grill until charred
   Grill over medium-high heat for 12 to 15 minutes, turning occasionally, until browned on the outside and cooked through.
5. Rest and serve
   Let the seftalia rest for 5 minutes, then serve hot with lemon wedges and warm pita.

Leftover seftalia reheat well on a hot skillet for a quick weekday lunch.