Polydish city guide
Best Sheftalia in Sydney
“Meat wrapped in caul fat instead of casing—Cyprus's answer to the crépinette, born from Turkish roots.”
What the real thing tastes like
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. It can be regarded as a type of crépinette. Sheftalia is often regarded as one of the main staples in Cypriot cuisine. The word sheftalia apparently originates from the Turkish word "Şeftali", meaning peach. This is likely due to the pinkish hue of the cooked meat. 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.
0 voices, one story
Sheftalia wraps seasoned meat not in casing but in caul fat—that delicate membrane from around a pig or lamb's stomach—giving it a texture and bite fundamentally different from ordinary sausage. The cooked meat's pinkish flush earned it a name possibly borrowed from the Turkish word for peach, though Cyprus claims it might honor a street vendor named Şef Ali. It's woven into the fabric of Cypriot eating, a staple that speaks to the island's layered culinary heritage.
Order it here when it has
- traditional and foundational to Cypriot cuisine
- distinctive membrane wrapping technique
- cross-cultural name origin
Walk away when you see
Restaurant-level rankings for Sydney land as the Polydish review engine processes this city's reviews. Explore the dish itself while you wait —
Sheftalia on Polydish →