Soak the caul in a water and lemon solution for an hour to whiten and soften. In a baisin, pour in the minced meats, the breadcrumbs, the chopped onions and parsley, the spices the olive oil and the egg. Knead the mixture until well incorporated. Strain the caul and cut into squares of about 5 X 5 cm. Roll and wrap the stuffing into each piece of caul and bake either in the oven or the grill. By the end of the baking, deglaze or pour over the seftalies with lemon juice and serve with pittas and a small salad of finely chopped tomato and parsley.