Lamb and pork sheftalia with tahini and yoghurt dressing

I’ve written about Sheftalia before, here, but this is a slightly different version, one that contains a mixture of both pork and lamb.The basic process was exactly the same as in my previous post, but with the addition of some chopped mint to the blend of meat, onion and herbs.

I made a different salad too, which was a mixture of shredded red and white cabbage, sliced red onions and shredded carrot (done using a vegetable peeler) with a lemon juice, salt and olive oil dressing. I sliced the cabbage on a Benriner mandolin, which is a great tool but be careful, because the blade is wickedly sharp. Always use the guard when slicing, it is easy to slice the tips off of your fingers.

This is probably my favourite salad to have with grilled meat, but it is also good with a jacket potato or with smoked mackerel. It is also nice with fried mackerel or herring fillets.

I suppose it is a kind of mayonnaise-free coleslaw, really, but I prefer it to the mayonnaise version myself. It is a good idea to make it a an hour of so before you want to eat, so that the lemon juice and oil gets a chance to work on the cabbage. You can add things to it, sliced crisp apples and walnut pieces, for example or maybe some caraway seeds. What you need to do is ensure that it retains plenty of crunch and bite.

As you can see, I served the sheftalia on khoubz, a Middle-eastern flatbread. Khoubz (also spelt khobz or khubz)  is actually the Arabic word for bread but in the West it generally refers to pitta-like flatbreads.

I served a simple yoghurt and tahini dressing with the sheftalia. This is just a couple of spoonfuls of tahini paste mixed with salt and water and whisked with Turkish or Greek yoghurt to make a thick creamy sauce. You can add lemon juice, but I left it out as the salad was already lemony enough. You can also add finely-grated garlic to the sauce and spices like Aleppo pepper flakes or ground cumin, but I wanted it to be relatively bland so as not to overpower the sheftalia. This sauce is also great with falafels and salad. In fact, it works as a dip too, with a table of meze.


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