Sheftalia in Cyprus — what this dish is and how to make it

Sheftalia is one of the most recognizable dishes of Cypriot cuisine. These juicy meat sausages made from minced meat, spices, and herbs, wrapped in caul fat and grilled, are considered an essential part of a local feast. Below, we explain what sheftalia is, what it consists of, and how to prepare it at home.

• What is sheftalia
• Sheftalia recipes
• Frequently asked questions

What is sheftalia

Sheftalia are traditional Cypriot meat sausages made from minced meat with onions, herbs, and spices, wrapped in caul fat and grilled.

The name of the dish comes from the Turkish word şeftali (“peach”)—because of the characteristic pinkish hue of the cooked meat and its fruit-like shape.

Cypriots are rightly proud of sheftalia: it is considered a symbol of local cuisine and is almost always served in taverns. The dish is usually accompanied by bread or pita, salads, French fries, lemon wedges, and olive oil.

Caul fat is an essential element of the recipe. It is a thin, net-like layer of fat (most often pork) that keeps the juices inside and makes sheftalia especially juicy. Beef caul fat is used less often.

Sheftalia recipes

Classic sheftalia recipe

Ingredients:

• 500 g pork mince (or a mix of pork and beef)
• 1 medium onion, finely chopped
• ½ bunch of parsley, finely chopped
• ½ tsp ground black pepper
• ½ tsp ground coriander
• 1 tsp salt
• pork caul fat (rinsed and squeezed dry)

Preparation:

1. Mix the minced meat with the onion, parsley, salt, pepper, and coriander until smooth.
2. Divide the mixture into small portions and shape into elongated sausages.
3. Wrap each sausage in a piece of caul fat, carefully sealing the edges.
4. Grill, turning regularly, until evenly golden.
5. Serve with pita, French fries, and fresh vegetables.

Sheftalia with mint and lemon

Ingredients:

• 500 g lamb mince
• 1 medium onion
• ½ bunch of parsley
• ¼ tsp cinnamon
• 1 tsp dried mint
• zest of 1 lemon
• salt and black pepper to taste
• pork caul fat

Preparation:

1. Mix the mince with the onion, herbs, mint, cinnamon, and lemon zest.
2. Shape into sausages and wrap them in caul fat.
3. Grill until nicely browned.
4. Serve with bread and lemon slices.

Sheftalia with halloumi cheese

Ingredients:

• 500 g pork mince
• ½ cup grated halloumi cheese
• 1 small onion
• ½ bunch of fresh cilantro
• salt and black pepper to taste
• pork caul fat

Preparation:

1. Mix the mince with halloumi, onion, cilantro, salt, and pepper.
2. Shape small sausages and wrap them in caul fat.
3. Grill or cook over charcoal until golden.
4. Serve hot with olive oil and vegetables.

Frequently asked questions about sheftalia

Are there any special cooking tips?

Before use, it is recommended to soak the caul fat in warm water to remove excess fat and odor. The formed sausages can be briefly chilled in the refrigerator—this helps them keep their shape better on the grill.

What meat is used to make sheftalia?

Pork is most commonly used. Sometimes a mix of pork and beef or lamb is used. A purely beef version is rare.

What other traditional dishes are there in Cyprus?

Other popular dishes include souvlaki, moussaka, afelia (pork in red wine with coriander), stifado (beef with onions in wine), and kleftiko (lamb baked with potatoes).

Can you buy sheftalia in stores?

Yes. In supermarkets and butcher shops across Cyprus, sheftalia is sold ready-made, chilled, and frozen.

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