Prepare the caul fat: Place the caul fat in a large bowl of cold salted water and soak for 30 minutes. Drain and gently pat dry. Carefully unroll and spread it flat on a clean work surface. Cut into approximately 15cm x 15cm squares.

Make the meat mixture: In a large mixing bowl, combine the ground pork, grated onion, chopped parsley, cinnamon, salt, black pepper, and dried mint and allspice if using. Mix well with your hands until all ingredients are evenly combined. Do not over-mix.

Chill the mixture: Cover the bowl with plastic wrap and refrigerate for at least 2 hours, or overnight. This allows the flavors to meld and makes the mixture easier to shape.

Shape the sheftalies: Take a piece of caul fat and lay it flat. Place approximately 2 tablespoons of meat mixture near the center and shape into a small oval sausage about 8cm long. Wrap the caul fat snugly around the meat, folding in the sides as you roll. Repeat with remaining mixture. Place on a tray, cover and refrigerate until ready to grill.

Grill the sheftalies: Prepare a charcoal grill for medium-high heat. Grill the sheftalies for 8 to 10 minutes, turning every 2 to 3 minutes, until the caul fat is golden and crisp and the internal temperature reaches 160F (71C). Avoid pressing down on them while grilling.

Rest and serve: Remove from the grill and rest for 3 minutes. Serve immediately in warm pita bread with fresh lemon wedges, tzatziki, sliced tomatoes, and a sprinkle of dried oregano.