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Northern Cyprus · Main dish
Northern Cypriot Sheftalia (Şeftali Kebabı)
Local name: Şeftali Kebabı
Herby minced meat wrapped in caul fat and grilled until crisp, a favourite Cypriot kebab.
- Servings4
- Prep55 min
- Cooking15 min
- Total time1 h 10 min
- DifficultyMedium
Contains gluten
About this dish
Sheftalia is a traditional Cypriot sausage, a kind of crépinette. Instead of sausage casing, the minced meat is wrapped in lamb caul fat, the thin membrane around the stomach. It is regarded as one of the staples of Cypriot cuisine and is common at barbecues, picnics and weekend meals.
The origin of the name is uncertain. A folk etymology links it to the Turkish word for peach, but cooked sheftalia is browned rather than peach-pink. Another theory says it grew out of 'Şef Ali kebabı', named after a street vendor. In Northern Cyprus it is usually stuffed into pita with tomato, onion and lemon. As the fat melts it keeps the meat juicy and crisps the outside.
Ingredients
Tick the ingredients off like a shopping list.
Kebab
To serve
Method
Soak the caul fat in warm water with the vinegar for 10 minutes, then gently separate it and drain.
Grate the onion and squeeze out the juice; chop the parsley very finely.
Put both minces in a large bowl and add the onion, parsley, salt and pepper.
Knead the mixture well, cover, and chill for 30 minutes.
Spread the caul fat on the counter and cut it into squares of about 10x10 cm.
Place a walnut-sized portion of meat on each square, roll it into a short sausage and tuck the ends under.
Heat the grill or barbecue and thread the sheftalia onto skewers or place them on the grate.
Grill over medium heat for about 12 minutes, turning often, until the fat is golden and crisp.
Rest the sheftalia for 3 minutes while you warm the pita on the grill.
Serve hot in pita with tomato, red onion and lemon wedges.
💡 Tips
- Soak the caul fat in warm, not hot, water so it opens without tearing.
- Use mince with at least 20% fat so the kebabs stay juicy.
- Resting the mixture lets the flavours blend and makes it easier to shape.
- Avoid very high heat or the caul fat will burn before the meat cooks through.
🛒 Can't find it abroad?
- Caul fat — If you cannot find it, shape the mixture into small sausages and grill them; they will be less crisp but still tasty.
- Lamb mince — Use all beef mince if lamb is unavailable.
This recipe was prepared with the help of AI, following the traditional home-style method; quantities, times and steps were checked automatically for consistency. Ovens and stoves differ, so check doneness by eye.
