World Library  
Flag as Inappropriate
Email this Article


Article Id: WHEBN0005491939
Reproduction Date:

Title: Sheftalia  
Author: World Heritage Encyclopedia
Language: English
Subject: Cypriot cuisine, Souvlaki, Loukaniko, Tiropita, Skordalia
Collection: Cypriot Cuisine, Greek Cuisine, Kebabs, Middle Eastern Grilled Meats, Turkish Cypriot Cuisine
Publisher: World Heritage Encyclopedia


Sheftalia (on the left) and souvlakia grilled on foukou

Sheftalia, or şeftali kebabı (Turkish: şeftali kebabı; Greek: σεφταλιά or σιεφταλιά, locally  (note the |ʃ| sound normally non-existent in Greek language); Armenian: Շեֆդալեա) is a traditional Cypriot food. It is a type of crépinette, a sausage without skin, that 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 typical Cypriot dish. The name comes from the Turkish word "şeftali", which means "peach" in Turkish, and presumably refers to the texture and consistency of the prepared food. Another explanation for the name is that it was first devised by 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.

Caul fat is transparent and naturally fatty. The filling is made of ground pork or lamb shoulder or leg mixed with finely chopped onion and parsley, salt, and pepper and formed into small round balls. These balls are then placed on the spread caul fat and squares of caul fat are cut around them and wrapped, making little sausages which are put on two skewers. Sheftalia are then grilled, preferably on charcoal until golden brown, about 20 to 30 minutes.

By the time it is served has the outer layer of fat melted away and reduced to a thin golden brown layer of skin/bark that is discarded during the eating. It is possible that since one avoids this way the direct heat on the part that is eaten, the food contains less carcinogenic compounds caused by the grilling.

External links

  • The Great Sheftalia Scandal of 98
  • Recipe and brief history
  • Recipe
This article was sourced from Creative Commons Attribution-ShareAlike License; additional terms may apply. World Heritage Encyclopedia content is assembled from numerous content providers, Open Access Publishing, and in compliance with The Fair Access to Science and Technology Research Act (FASTR), Wikimedia Foundation, Inc., Public Library of Science, The Encyclopedia of Life, Open Book Publishers (OBP), PubMed, U.S. National Library of Medicine, National Center for Biotechnology Information, U.S. National Library of Medicine, National Institutes of Health (NIH), U.S. Department of Health & Human Services, and, which sources content from all federal, state, local, tribal, and territorial government publication portals (.gov, .mil, .edu). Funding for and content contributors is made possible from the U.S. Congress, E-Government Act of 2002.
Crowd sourced content that is contributed to World Heritage Encyclopedia is peer reviewed and edited by our editorial staff to ensure quality scholarly research articles.
By using this site, you agree to the Terms of Use and Privacy Policy. World Heritage Encyclopedia™ is a registered trademark of the World Public Library Association, a non-profit organization.

Copyright © World Library Foundation. All rights reserved. eBooks from World eBook Library are sponsored by the World Library Foundation,
a 501c(4) Member's Support Non-Profit Organization, and is NOT affiliated with any governmental agency or department.