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


10 min





  • 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


  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.