Sheftalia

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Sheftalia (on the left) and souvlakia grilled on

Sheftalia (locally [ʃeftaˈʎa]; Greek: σεφταλιά; Turkish: şeftali;) is a traditional Cypriot sausage. It uses caul fat, or omentum, the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausage casing. It is a traditional Cypriot dish.

By the time it is served, the outer layer of fat is melted away and reduced to a thin golden brown layer of bark.^[1]

The name is of Turkish origin, the word şeftali comes from a Turkish Cypriot street food vendor called "Şef Ali" (Chef Ali), who called it "Şef Ali kebabı", which in time became to be called "Şeftali kebabı" among consumers.^[2][3]

References[]

External links[]

• The Great Sheftalia Scandal of 98
• Recipe and brief history{in Turkish}
• Recipe

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