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Sheftalia (on the left) and souvlakia grilled on foukou

Sheftalia (Greek: σεφταλιά or σιεφταλιά, locally [ʃeftaˈʎa]; Turkish: şeftali kebabı; Armenian: Շեֆդալեա) 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.

Caul fat is transparent and naturally fatty. The filling is made of ground pork or lamb shoulder or leg mixed with finely chopped onion and parsley, salt, and pepper and formed into small round balls. These balls are then placed on the spread caul fat and squares of caul fat are cut around them and wrapped, making little sausages which are put on two skewers. Sheftalia are then grilled, preferably on charcoal until golden brown, about 20 to 30 minutes.

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