Cyprus-Forum.com

by **thevoo** » Tue Mar 21, 2006 3:24 am

im a skippy/cypriot in australia and cant find a recipe for tachinobita that is so commonly found in bakeries in cyprus. And also what does everyone believe is the best marinade or preperation for souvlakia and or sheftalia?
i miss strolling down the street in klirou for my tachinobita in the morning and a souvlakia in the evening ahh. I miss cyprus so at least give me the taste back. :cry:

by **anastasiaC** » Tue Mar 21, 2006 3:36 am

im an aussie cypriot too!!!
I'll ask my mother in law as she makes them really yummy!!!

with souvlakia - I think we make better ones here in australia
the ones in cyprus just have salt on the pork
we normally use lamb and add salt, pepper, lemon pepper and oregano.
Sheftalias - I'll ask the mother in law if u like -s he makes them really really good!!!

by **thevoo** » Tue Mar 21, 2006 4:07 am

thanks anastaciaC that would be awesome.

by **andri_cy** » Tue Mar 21, 2006 5:21 am

can you guys put the tahinopitta recipe on here?
Also does anyone know what the thing we wrap sheftalia in is called in english? I would be forever grateful

by **thevoo** » Tue Mar 21, 2006 11:34 am

its the lining of the sheep or pig gut (panna or caul fat from pig) I think

by **Mikros** » Tue Mar 21, 2006 6:38 pm

for souvlakia you can use olive oil, origeno to marinate the pork, sometime I use a bit of soya sauce as well before cooking them or instead of using only pork cubes you can use peppers, onion and tomato alternating each other.

by **wishiwasbackincyprus** » Tue Mar 21, 2006 10:29 pm

the stuff you wrap the sehftalia in is called panna i have been trying to get it in england but to no avail as for souvlaki the best way or my way is to marinte the pork in olive oil oregano and grated or chopped onion dont put the lemon in to soon or it will start cooking the pork with its acid content then light the bbq and get cooking i cant wait till the summer so i can have some souvlaki on the beach "IN ENGLAND" :lol: