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.jpg) Cypriot dish: Sheftalia | |
| Course | Main course |
|---|---|
| Place of origin | Cyprus |
| Serving temperature | Hot |
| Main ingredients | Beef,lamb, orpork |
Sheftalia (locally[ʃeftaˈʎa];Greek:σεφταλιά;Turkish:Şeftali Kebabı) is a traditionalsausage that originated inCyprus. It is made fromcaul fat, or omentum, the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausage casing.[1][2][3] It can be regarded as a type ofcrepinette.
Sheftalia is often regarded as one of the main staples inCypriot cuisine.
The name Sheftalia originates from the Turkish word"Şeftali", meaningpeach. This is likely due to the pinkish hue of the cooked meat. While another theory suggests the name came from a Turkish Cypriot street vendor called"Şef Ali"(Chef Ali), who sold a kebab called"Şef Ali kebabı,"(Chef Ali's Kebab), which eventually became "Şeftali kebabı" and then Sheftalia.[4]
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