Sheftalia
“Σεφταλιά (Sheftalia)”
Caul-wrapped minced-meat parcels off the grill
Sheftalia
Sheftalia are Cyprus's traditional grilled sausage, but they have no casing in the usual sense. Minced meat, most often pork or a mix of pork and lamb, is seasoned with grated onion, parsley, salt and pepper, then shaped into small parcels and wrapped in caul fat. Caul fat is the thin, lacy membrane from around the animal's stomach, known locally as panna. On the grill the caul melts and bastes the meat from the outside, keeping it moist while the surface crisps and browns.
That self-basting trick is what makes a good sheftalia: juicy inside, lightly charred outside, with the onion and parsley running through it. They are cooked over charcoal, the same coals that handle souvla and grilled halloumi, and they turn up on almost every meze and mixed-grill order on the island. Served hot in warm pitta with salad, sliced onion, parsley and a little lemon, they are also one of the most popular grab-and-go meals in Cyprus.
Where to try it
- At grill houses and tavernas across Nicosia, Limassol and Larnaca.
- In a pitta wrap as street food in Ayia Napa and the resort towns.
- On a mixed grill with souvla, koupepia and grilled halloumi.
If you have only one Cypriot grilled dish, many locals would point you to sheftalia. They pair naturally with a cold drink after a beach day at Nissi Beach or Fig Tree Bay. They are not spicy, so they suit most palates, and a squeeze of lemon is the usual finishing touch rather than chilli or heavy sauce.
Key ingredients
How to make Sheftalia
- 1
Soak the caul fat in a bowl of cold water with a splash of vinegar for 20 to 30 minutes to soften it and remove any odour, then drain and lay it flat, cutting it into palm-sized squares.
- 2
In a large bowl, combine the minced pork and minced lamb with the finely grated onion and chopped parsley. Season generously with salt and black pepper and mix by hand until evenly combined and slightly sticky.
- 3
Take a small handful of the mixture, about the size of a large egg, and shape it into a short, plump log with your hands.
- 4
Lay a piece of caul fat flat on the work surface, place a meat log near one edge, and roll it up firmly, tucking in the sides so the fat wraps the meat completely and seals itself with its own tackiness.
- 5
Repeat with the remaining mixture and caul fat, then thread 2 or 3 wrapped sheftalia onto each skewer, leaving a little space between them.
- 6
Light a charcoal grill and let the coals burn down to a steady medium heat. Lay the skewers over the coals and grill for 15 to 20 minutes, turning every few minutes, until the caul fat is deeply browned and crisp and the meat is cooked through with no pink remaining.
- 7
Rest the sheftalia for a couple of minutes off the heat, then serve hot, wrapped in warm flatbread with chopped tomato, onion and parsley, and a squeeze of lemon.
A home-style reference method; every family and kitchen has its own version.
Sheftalia questions
What is sheftalia wrapped in?
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What meat is in sheftalia?
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How is sheftalia served?
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Is sheftalia spicy?
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