Sheftalia

Sheftalia (locally [ʃeftaˈʎa]; Greek: σεφταλιά; Turkish: Şeftali Kebabı) is a traditional sausage that originated in Cyprus. It is made from caul 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 of crepinette.

Sheftalia

Cypriot dish: Sheftalia
Course	Main course
Place of origin	Cyprus
Serving temperature	Hot
Main ingredients	Beef, lamb, or pork
Media: Sheftalia

Sheftalia is often regarded as one of the main staples in Cypriot cuisine.

The name Sheftalia originates from the Turkish word "Şeftali", meaning peach. 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]