Place the caul fat in a bowl, add cold water and gently agitate the caul fat prizing the pieces apart.
Drain the water and repeat till the water runs clear from the bowl, cover with more cold water, add the vinegar and allow it to rest for at least 10 minutes.
Preparing the mince meat filling
In a large bowl combine all the mince meat, the onion, the parsley, the salt, the pepper, the soaked bread loaf , the cognac and the cumin.
Combine well, ensuring an even mixture of all the ingredients.
Using a kitchen scale weigh 50 – 60g of mince meat mixture and then shape into a small sausage, repeat the same procedure until all the mixture is done.
Preparing the shieftalies
Thoroughly rinse and drain the pork caul fat.
Take a piece of caul fat and spread it out into a working surface
Place a mince meat sausage on the edge of the caul fat and then roll it with the caul fat, so the sausage wrapped twice by the caul fat, folding at the same time the sides securing the mince meat mixture.
Use a sharp knife to cut off the excess caul fat.
Repeat the same procedure until all the mince meat sausages are done.
Cooking Time
Carefully place shieftalies on barbecue forks
Prepare the barbecue (charcoals) and slowly grill the shieftalies
The grilling needs to be careful to avoid burning, turning the shieftalies frequently
They are done when they have a lovely dark brown color.
Serving
Heat the Cypriot pita bread and slice them on the side to open like a pocket.
Fill the pocket with a dry salad of tomatoes, cucumber, onions, and parsley,
