You’ll Need
For the Sheftalia
700g fatty pork mince
1 small red onion, very finely diced
4 tbsp chopped flat-leaf parsley
1 tsp sea salt
1 tsp cracked black pepper
½ tsp ground cinnamon
200g pork caul fat, soaked and rinsed
For the Flatbreads
4 Cypriot or Greek flatbreads
2 tomatoes, sliced
2 handfuls shredded white cabbage
½ red onion, finely sliced
Lemon wedges
Optional but dangerous
Tzatziki
Pickled chillies
A cold Cypriot lager
Method
Mix the pork, onion, parsley, salt, pepper and cinnamon until evenly combined.
Cut the caul fat into 12 squares, keeping the delicate membrane intact.
Shape the pork into 12 short sausages and wrap each one snugly in caul fat.
Chill for 20 minutes while you preheat the air fryer to 190°C.
Arrange the sheftalia seam-side down in a single layer.
Air fry for 12-15 minutes, turning once, until browned and lightly crisp.
Check the centre of every sausage has reached 75°C.
Warm the flatbreads in the air fryer for 1 minute.
Fill with cabbage, tomato, onion and sheftalia and finish with plenty of lemon.