[Dopey113]

Anyone use it? I have a few uses for it, mainly on the BBQ anyone have a few? was thinking of wrapping it in chicken breast do you think his will work?

[Kleftiwallah]

Should do as long as you keep the temperature down so the caul doesn't burn. 

Cheers,    Tony.

[mumofstig]

In Greece they use it a lot especially on meat balls and kebebs made with mince, cos it keeps them together while cooking on the BBQ 

I've also used it to wrap a meatloaf when I ran out of tins.

[arugula]

Where do you buy it in the UK? I've seen it used often by TV people....

[mumofstig]

you need a butchers that butchers on site, rather than from a chain that sells meat that's been cut up elsewhere. There's not that many around any more 

[arugula]

That's true.

[Mrs Bee]

You can get it in packs frozen from Greek food stores.

I use it to make sheftalia which are Greek/ Cypriot meat balls made form pork mince, herbs and spices and bunged on the barbie.

DId stop for a while as the take away was selling them but they stopped. Apparently very few of their customers asked for them. Only us that bought them so am back to making my own.

You can use it to wrap meat that needs a little fat and moisture to it.

[GrannieAnnie]

They used to use it to wrap around faggots too didn't they?

I keep meaning to make some faggots, but always forget.

[Mrs Bee]

They used to use it to wrap around faggots too didn't they?

I keep meaning to make some faggots, but always forget.

Yes they did

[arugula]

You can get it in packs frozen from Greek food stores.

I'm more likely to source a butcher that butchers on site...

[Dopey113]

yea,I got mine from the butchers that sell to hotels is your best bet, I do sheftalia with it on my BBQ (great taste) but do it last as the fat drips on to the charcoal (please dont use briquettes there's no taste in them, always use lumpwood ) and it burns the charcoal up, so last is best as you wont have hardly any charcoal left after its burnt it off, and keep turning the meat and if you like keep some water in a spray bottle close by

[Mrs Bee]

Totally agree about the lumpwood charcoal. Totally different taste.

You are lucky to have a butcher that butchers on site, Dopey.
Unfortunately I don't have one but do live near to an area with a large Greek and turkish community so can get it frozen in blocks and keep a store in the freezer.


I have seen my Greek friends use salt to damp down any flames on the BBQ. Just thought I would throw that useless piece of info in.
They said it made less smoke than using water.