Sheftalia

Prepare the Mixture

In a large bowl, combine the ground pork and lamb.

Add the finely chopped onion, minced garlic, parsley, mint, cumin, coriander, paprika, allspice, salt, and black pepper.

Mix thoroughly until all ingredients are evenly distributed.

Add Breadcrumbs and Water

Add the bread crumbs and water to the mixture. This helps bind the meat and makes it easier to shape.

Mix until well combined.

Shape the Sheftalia

If using sausage casings, soak them in water according to package instructions.

Rinse the casings thoroughly and thread them onto a sausage stuffer.

Stuff the casings with the meat mixture, being careful not to overfill. Twist the sausages into 6-8 inch links and tie the ends.

If not using casings, form the meat mixture into small, oval-shaped patties.

Cook the Sheftalia

Preheat a grill or grill pan over medium-high heat.

Grill the sheftalia for about 8-10 minutes, turning occasionally, until they are browned and cooked through. If using casings, you may want to reduce the heat slightly to avoid burning the casings before the meat is fully cooked.

Serve