Sheftalia

Name: Sheftalia
Total time: 1 h
Yield: 6 servings
Cuisine: Cypriot
Ingredients: Pork mince; Lamb leg; Onion; Flat-leaf parsley; Red pepper; Salt; Caul fat

143 kcal a serving, against 275 for the traditional version. That is 132 kcal off, or 48%, with 22.3g of protein. Serves 6. 1 hour, plus chilling.

What the traditional version is

Minced pork and lamb, onion, parsley and a bit of cinnamon mixed, rolled into logs and wrapped in caul fat. Grilled over charcoal until bronzed and crisp at the edges. Served with salad, bread and lemon.

What changed, and what each change costs

Pork shoulder with fat and caul fat swapped for lean pork mince and half the caul

Fat is doing all the work - it bastes, it binds, it carries the char. I only cut back the fat, rather than take it all away, otherwise you're eating dry kebabs pretending to be something they aren't.

What it costs you. It's a drier bite, the grill marks come quicker, and there's less of that buttery drip you're after. The second bite is the first sign: the original sheftalia is juicy to the last, this one makes you reach for more salad.

Lamb shoulder swapped for lean lamb leg

Lamb leg is naturally leaner but still tastes like lamb. It holds together and brings more protein for less fat, so the swap is fair.

What it costs you. You lose some depth. Shoulder melts and bastes, leg is straight down the line. If you really want that soft stickiness, you'll miss it.

Upped the parsley and pepper, dropped the cinnamon

Leaner meat needs more help. Parsley and fresh red pepper lift things, and I don't miss the cinnamon here - it just highlights what's not there.

What it costs you. No cinnamon cloud, no spiced aroma wafting down the street. If that's the heart of sheftalia for you, don't skip the original.

What goes in it

The ingredients, without the quantities. The weights are what the figures below are computed from, and they are in the book.

Pork mince
Lamb leg
Onion
Flat-leaf parsley
Red pepper
Salt
Caul fat

How it starts

Chop the onion, parsley and red pepper as fine as you can.
Mix the lean pork mince, lamb leg, chopped veg and salt in a cold bowl.
Cover and chill for at least half an hour so it firms up.

The rest of the method, and every weight, is in Authentic-ish Cypriot.

The numbers

Per serving	Traditional	Lightened
Calories	275	143
Protein	21.2g	22.3g
Fat	19.3g	4.5g
Saturated fat	7.4g	1.6g
Carbohydrate	3.1g	3.2g
Protein per 100 kcal	7.7g	15.7g

Every figure is computed from the recipe's own weighed ingredient list against public food composition databases. The appendix in Authentic-ish Cypriot prints the exact database row used for each ingredient, so any number here can be checked. How every number is computed sets out the method.

The method is in the book

You can't make real sheftalia without a blanket of caul - the fat does all the heavy lifting, and I'm not daft enough to claim otherwise. Take some away and you save a mountain of fat and calories, but you're trading away the best part: that melting edge and the juiciness all the way through. If you're happy with something closer to a grilled meatball with a memory of grease, this does the trick and you'll have room for a few more sides. If your soul cries out for the full traditional sausage, do yourself a favour and wait for the next family barbecue.

The quantities and the method for this dish are in Authentic-ish Cypriot, along with 47 more. Buy the paperback