Where is Sheftalia from?

The word sheftalia comes from the Turkish word seftali, which means “fishing”. This name is probably related to the texture and the particular aspect of the caul fat that looks like a fishing net.

What is Sheftalia Greek?

Sheftalia (locally [ʃeftaˈʎa]; Greek: σιεφταλιά; Turkish: şeftali kebabı or şeftali; is a traditional Cypriot food. It is a type of crépinette, a sausage without skin, that uses caul fat, or omentum, the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients rather than sausage casing.

What animal is caul fat?

Caul fat is the membranous fat that surrounds the digestive organs of pigs, cows, and sheep. Visually, it’s the most beautiful of all the fats; it looks a lot like a delicate spiderweb. Pork caul fat is the usually the easiest to find, and also, in my experience, the best to work with.

What kind of sausage is sheftalia in Cyprus?

£ 4.99 Sheftalia is a traditional Cypriot food cooked on the barbeque. It is a sausage without skin, that uses the membrane that surrounds the stomach of pig or lamb, to wrap the ingredients. The meat is seasoned with herbs and spices.

What’s the best way to make sheftalia sausages?

In a bowl, add the ground pork, the blender’s mixture, and mix very well with your hands. Shape 18-20 meat patties and place them one by one into the lamb caul fat. Fold and set aside. Add the sheftalies onto the hot grill pan.

What do you add to sheftalia pitas in Cyprus?

Cut open the Cypriot pitas in half. Add a little finely chopped cabbage, finely chopped onion, tomato slices, 1-2 tablespoons tzatziki, the sheftalies, thyme, and serve. Shows how much energy food releases to our bodies.

What kind of sausages do they make in Cyprus?

Chef Michael Psilakis of NYC’s Kefi loaned us his recipe for the phenomenal Cypriot sausages known as sheftalia. Try them at home or at the restaurant, but try them soon! These super-fresh mini homemade sausages from Cyprus are terrific on a table of meze.