A traditional dish from Cyprus for those who love rich flavored bites! Minced meat, onion, herbs and spices, all mixed up together and cooked traditionally on grill!

30 min

Preparation

10 min

Baking
Time

4

Servings

Ingredient

  • 750gr. minced meat (50% veal meat, 50% pork meat)
  • 1-2 lace fats (suets) – lamb or pork
  • 500gr. bread crump, soaked and drained
  • 250gr. chopped onion- sauté
  • 1 parsley bunch (chopped)
  • 2 eggs
  • Salt
  • Vinegar
  • 3gr. carnation
  • 3gr. cinnamon
  • 6gr. nutmeg
  • 6gr. cumin
  • 3gr. cardamom
  • 6gr. coriander
  • 3gr. ginger
  • 3gr. paprika

Execution

  1. Wash up the lace fat in lukewarm water, salt and vinegar.
  2. Drain them and cut them in square pieces (6×6 cm).
  3. Place a bowl and add all the spices. Mix up well.
  4. Knead the rest of the ingredients in a large bowl and add the spice’s mixture. Mix up well.
  5. Create large meatball and wrap each meatball with a piece of lace fat.
  6. Roast in low-intense grill and serve hot.