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Seftali Kebab

Seftali Kebab

Seftali (shef-ta-lee)is a type of crépinette, a sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of a lamb, to wrap the ingredients together. The filling is made from lamb shoulder or leg, mixed with finely chopped onion and parsley, seasoned with salt and pepper. Rolled into small balls, the filling is wrapped in the caul fat then placed on skewers and grilled or charcoaled until golden brown. By the time it's cooked and served, the outer layer of fat is melted away and reduced to a thin golden-brown layer.

It's often served in pitta bread with salad, and sometimes topped with Cacik, a Turkish appetiser or sauce made from yogurt, cucumber, olive oil and mint. ​For those curious about the name, there are two theories as to how it came about. The Turkish word şeftali, means peach, a reference to its texture or pinky complexion when cooked. Another popular urban explanation is that a local street vendor called Ali invented the recipe, foreigners who tasted this delight quickly dubbed him “Şef Ali” (Chef Ali) and his sausage became known as Şef Ali Kebab, later shortened to “Şeftali Kebab”. One of the most popular kebab dishes, Seftali should definitely be on your must-taste list of traditional Cypriot dishes.

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