Seftalies are rightfully considered one of the most iconic culinary ambassadors of the Cypriot meze. Juicy, aromatic and flavorful, seftalies are a unique style of minced meat sausage wrapped in caul fat (Cyp. panna), a delicate fatty membrane that surrounds the stomach of some animals. 

Although deeply rooted in Cypriot identity, the technique of wrapping seasoned mince meat in caul fat bears a striking resemblance to the medieval French crépinette. This similarity leaves open the possibility that the recipe was introduced to the island during the Frankish period (1192-1489), even though no written historical source has yet been found to confirm it. 

The name seftalia is probably of Turkish origin, as the word şeftali translates to peach. It was perhaps used metaphorically to describe the rosy color and juicy texture of the seftalies once grilled to perfection. 

The preparation of seftalies requires simple and pure ingredients that, when combined, create a flavor steeped in centuries of tradition. Finely chopped parsley and onion, a bit of stale bread soaked in water, salt, pepper and cinnamon are added to minced pork. Everything is thoroughly kneaded and the mixture is left to rest so the flavours and aromas can mix. The caul fat is rinsed in water with vinegar and lemon to soften and neutralize its characteristic aroma. Small portions of the mixture are then shaped and wrapped neatly in the caul fat. Finally, the seftalies are grilled over charcoal and served inside a warm Cypriot pita bread.    

Seftalies are present on almost every festive table and a beloved meze dish in taverns and restaurants across Cyprus. One of the most popular choices at local kebab houses (Cyp. Souvlatzidiko) is the famous “mix pita”, where juicy pork skewers and seftalies come together inside a Cypriot pita.  

If you haven’t tried this mouthwatering meze yet, the time has come. Every single bite holds the authentic taste of Cyprus and the passionate craftsmanship of grilling over charcoals.