Steps

1. Finely chop 1/4 onion.
   🕒 01:24
2. Finely chop 1/2 cup Italian Parsley. Mince the stems. (The Secret!) Adding Italian parsley gives international dishes an authentic flavor.
   🕒 01:31
3. Cut lemon for juicing.
   🕒 01:54
4. Finely chop 1/2 cucumber.
   🕒 01:56
5. Grate 1 clove of garlic.
   🕒 02:11
6. In a bowl, mix 150g strained yogurt, the chopped 1/2 cucumber, grated 1/3 clove garlic, 3 tbsp white wine vinegar, 2 tbsp olive oil, 1/4 bunch dill (optional), salt (to taste), and pepper (to taste) to make the Tzatziki sauce.
   🕒 02:14
7. In another bowl, combine 600g ground pork, 1/2 cup dry breadcrumbs, 1/2 cup Italian parsley, finely chopped 1/4 onion, 1/2 tbsp lemon juice, grated garlic, 1 tbsp salt, 1/4 tbsp pepper, 1/4 tsp cinnamon, 1/2 tsp cumin, and 1 tbsp olive oil. Knead well. (The Secret!) For a more authentic result, mix while cooling in ice water to prevent the fat from melting. Adding more cumin is recommended.
   🕒 02:35
8. Let the Sheftalia meat mixture rest for about 1 hour to allow the flavors to meld.
   🕒 03:03
9. In a bowl, mix 250g strong flour, 1 tsp dry yeast, 1/2 tsp salt, and 1 tbsp sugar. Add 160ml lukewarm water and mix.
   🕒 03:07
10. Knead the dough for about 10 minutes until it becomes moist. (The Secret!) For a fluffier texture, knead for about 30 minutes.
    🕒 03:19
11. Once the dough is moist, mix in 1 tbsp olive oil and continue kneading.
    🕒 03:32
12. Let the pita bread dough proof at 35°C (95°F) for about 30 minutes.
    🕒 03:38
13. Spread out the pork caul fat. (The Secret!) Caul fat can be purchased at butcher shops or online.
    🕒 03:44
14. Shape the rested meat mixture into logs and carefully wrap them with the spread-out caul fat.
    🕒 04:09
15. Heat a frying pan and sear the seam of the caul fat to seal it. Then, slowly cook the Sheftalia. (The Secret!) A lot of fat will render from the caul fat, so wipe it off frequently.
    🕒 04:26
16. Take out the proofed pita bread dough, flatten it, and cook it in a hot frying pan.
    🕒 05:02
17. Arrange the cooked Sheftalia, pita bread, and Tzatziki sauce on a plate to serve.
    🕒 05:16