Sheftalia — Cypriot Caul-Wrapped Kebab

Soak the lamb caul in lukewarm water for ten minutes, then spread it on the counter and cut it into palm-sized pieces; it should stretch without tearing.

Knead the mince with grated onion (juice included), parsley, salt and pepper for three to four minutes, until it holds its shape in your palm.

Shape two tablespoons of filling into a finger-thick roll and wrap it once in caul, seam side down; a second wrap keeps the centre from cooking through.

Rest the wrapped kebabs on a tray in the fridge for thirty minutes; cold fat renders more slowly on the grill and the kebab holds together.

Keep the coals flameless and at medium heat, lay the kebabs on the grill and cook for four to five minutes per side, turning them; if dripping fat flares up, move the grill away from the coals.

Rest for five minutes off the heat, then serve with lemon, charred peppers and fine bulgur pilaf.