Cypriot sausages and nigella seed flatbread via the Peak District

By Lauren Fozard Wilson

Sheftalia is a Lamb and Pork Cypriot barbecued sausage, soft and juicy on the inside with a nice charred outer. They can be cooked on the BBQ but work just as well fried or baked. Beetroot borani is an Iranian beetroot and yoghurt dip with dates, goats cheese and walnuts. Flatbreads are a really quick and easy way to make bread as they don’t require proving.

Sheftalia

Serves 6 

· 250g lamb mince (best from the shoulder to get more flavour from the fat)

· 250g Pork mince (also best from the shoulder)

· 10-15g finely chopped parsley

· 1 small red onion, finely diced

· 1.5 lemons, juice only

· 2 tsp good quality sea salt

· 2 tsp ground black pepper

· 1 tsp cinnamon

· 1 piece of caul fat

Soak the caul fat in a bowl of water with the juice of 1 lemon for about half and hour and drain 

Fold all (except caul fat) ingredients into the pork and lamb mince. The lemon will help bind it, use your hands to mix and combine all ingredients. 

Place in fridge for 20-30 minutes.

Get a little bit on your hands, roll around and form a sausage pattie shape. Place on a piece of the lace fat and roll it over tucking in the sides, roll it over again and there you have your sheftalia.

You can cook those on the barbecue, the heat will help melt the caul fat back into the meat to help it become juicy once cooked. Alternatively cook on a griddle pan. The outside should be charred and slightly crisp, the inside cooked through. With either cooking style they will take about 15 minutes, turning them occasionally so they become charred but not burnt, you want a crisp outer and soft juicy centre. 

Flatbread

· Equal parts of self-raising flour to natural yoghurt so for 6 people 300g of each

· 1tsp baking power

· 1tsp nigella seeds 

Mix all the ingredients together until they form dough. Divide into small handful sized piece and roll out into rough circles about 10mm thick. Cook directly on the BBQ or on a hot griddle pan on the hob. They’ll only take a few minutes each side.

Beetroot borani

· 500g Cooked beetroot (the unpickled kind)

· 4 tbsp Natural yoghurt

· 4 tbsp olive oil

· 1 garlic clove finely chopped/grated

· 2 dates mashed to a paste

· 2 tbsp red wine vinegar

· Goats cheese

· Walnut halves, toasted

Whizz up the beetroot in a blender until they turn into a rough paste. Put in a bowl and mix in the yoghurt, garlic, dates, oil and vinegar and a pinch of salt. Top with small pieces of goats cheese and the walnut halves.

Serve the Sheftalia with the flatbread, humus or beetroot borani and a tabuleh salad.