Sheftalia

Instructions

1. Soak the slice of bread in a little water, then squeeze it out well.
2. Finely chop the onion, chilli and parsley, keeping a few parsley leaves aside for the end.
3. In a bowl, mix the minced meat with the squeezed bread, the chopped vegetables, cumin, paprika, salt and pepper.
4. Knead the filling for a few minutes until it becomes smooth and sticky.
5. Shape small sausages about 10 cm long and 3 cm in diameter.
6. If you have caul fat, wrap each sausage in it; otherwise roll them in cling film and chill for 30 minutes so they hold their shape.
7. Grill the sheftalia on a barbecue or in a very hot pan over medium-high heat for 10 to 12 minutes, turning often until nicely browned.
8. Serve hot in pitta breads with the onion rings and the remaining parsley.