Şeftali Kebab

🫘Şeftali Kebab Recipe from North Cyprus – A Unique Cypriot Delight

If you’ve ever travelled to North Cyprus, one dish you’re sure to come across is the famous Şeftali Kebab (pronounced “Shef-tah-lee”). Despite its name, this Cypriot favourite has nothing to do with peaches (şeftali in Turkish means “peach”) – instead, it’s a delicious, juicy kebab made from minced meat wrapped in lamb caul fat, grilled to perfection.

This dish has become one of the most iconic recipes in North Cyprus cuisine, often enjoyed at summer barbecues, taverns, and meyhanes. With its smoky flavour and soft texture, Şeftali Kebab is a must-try for anyone wanting to experience the true taste of Cyprus.
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📖The Story Behind Şeftali Kebab

Legend has it that the dish was created by a Turkish Cypriot cook named Ali, whose specialty was preparing these tasty kebabs. Locals would affectionately call him “Şeytan Ali” (Ali the Devil). Over time, the nickname evolved into “Şeftali,” and the kebab became known as Şeftali Kebab.

Unlike regular kebabs made with skewered cubes of meat, this Cypriot version is unique because the minced meat mixture is wrapped in caul fat (called yaprak yağ in Turkish). As it grills, the fat melts, keeping the meat moist and infusing it with incredible flavour.
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🥗Ingredients for Şeftali Kebab

To make authentic Şeftali Kebab at home, you’ll need:
500g minced lamb (or a mix of lamb and beef)
1 onion, finely grated
2 cloves garlic, minced
A handful of fresh parsley, finely chopped
1 tsp salt
1 tsp black pepper
1 tsp cumin
½ tsp paprika (optional)
Lamb caul fat (ask your butcher)
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👨‍🍳How to Make Şeftali Kebab

🥣 Prepare the filling: In a large bowl, combine the minced meat, onion, garlic, parsley, salt, pepper, cumin, and paprika. Mix well until the mixture is evenly combined.

🫘 Shape the kebabs: Divide the mixture into sausage-shaped portions.

🌯 Wrap with caul fat: Carefully wrap each kebab in lamb caul fat. The fat will hold the mixture together and melt during cooking, adding rich flavour.

🍳 Grill to perfection: Place the kebabs on skewers or directly on a charcoal grill. Cook over medium heat for about 15–20 minutes, turning occasionally, until golden brown and cooked through.

♨️ Serve hot: Traditionally, Şeftali Kebabs are served inside warm pita bread with salad, onions, tomatoes, cucumber, and a squeeze of lemon.

🍽️ Serving Suggestions:
Pair with Cacık (yogurt with cucumber and mint) or Humus as meze.
Serve alongside grilled halloumi, fresh salads, and Cypriot flatbreads.
Enjoy with a glass of rakı or a cold Efes beer for the ultimate North Cyprus dining experience.

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😋Why You Must Try Şeftali Kebab in North Cyprus

When visiting Kyrenia, Nicosia, or Famagusta, you’ll find Şeftali Kebab on almost every restaurant menu. Street food stalls and meyhanes prepare it fresh over open charcoal grills, filling the air with its irresistible aroma.

It’s not just food – it’s part of the culinary heritage of North Cyprus, representing the island’s creativity in transforming simple ingredients into unforgettable dishes.
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🌸Final Thoughts

The Şeftali Kebab recipe is simple, yet it delivers incredible flavour thanks to the use of caul fat and traditional Cypriot spices. Whether you make it at home or enjoy it at a seaside taverna in North Cyprus, this kebab is sure to become one of your favourites.

So, next time you’re exploring Cypriot cuisine, don’t miss out on Şeftali Kebab – a true taste of North Cyprus.