Global cooking - Cyprus #shayansglobalcooking

This is the start of me being a Youtube sensation. I have a face for Video for sure and I have the voice for Radio too.

This was my edition of the global cooking challenge. So the aim is to cook a dish from different dish (or dishes) from a country from across the world. I have worked my way from Afghanistan to Belize and now Cyprus. I am not sure which country is next and the options are limited.

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Before the pictures of the final products, I know you want the recipes so please find these below in bullet point form for my Cypriot adventures of Kleftiko and Sheftalia.

Kleftiko ( which means stolen lamb) - as the poor used to cook the lamb for house in their caves - Hell yeah!.

• Marinade lamb shoulder/leg in olive oil, lemon juice, salt, pepper, oregano and rosemary overnight.
• Layer the kitchen foil with potatoes and tomatoes and wrap the meat tightly
• Next day, slow roast in the oven for 3 hours at 125-150 degrees
• After 3 hours wack the heat up to 200 degrees for 20 minutes - make sure yu do not over cook the meat.
• DONE.

Sheftalia Recipe:

• Get pork mince and lamb mince and mix together-- you need the fatty type of both- forget lean or fat free
• Mix in with about half the amount of red onions and parsley with salt and pepper (be generous with salt)
• Get the caul fat (membrane of cow organs- I got mine from Yasar halim) and wrap this mixture - like a spring roll
• Cook on BBQ or gill turning frequently, the caul fat will melt and add to the great flavour,
• DONE