Sheftalia

• 1 KG minced pork meat
• 2 big onions, finely chopped
• handful finely chopped parsley
• 3 cloves finely chopped garlic
• 1.5 teaspoon salt
• 3/4 teaspoon pepper
• a pinch of cinnamon
• 2 lemons (juices)
• one panna ( Cypriot Pork Lace Fat. Available from your butcher)

Take the panna, clean by washing. Then soak in lemon juice for 30 minutes. Wash again, and let it drain.Mix other ingredients together well. You can also get a slice of bread, remove the crust, and mince with your hands, and add to the ingredients.Lay down the panna. Cut with a sharp nife into square pieces, each of  8 x 8 cm in size. Bring a tablespoon, and put in each panna piece a tablespoon-full of the mixture. Fold, and roll. Put the sheftalia into metal skewers. Grill on a babrbecue - low heat - slowly until they are well cooked.