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Sheftalia (Greek: σεφταλιά or σιεφταλιά, Turkish: Şeftali, Plural : Sheftalies) 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.

Raw Sheftalies , Photo Augusta Stylianou Artist

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. They are often accompanied by dry red wine. In Cyprus it is very common to find kebab or souvlaki restaurants that also sell sheftalia in pita bread. In fact it is so common that nearly every neighborhood has at least one souvlitzidiko as the kebab restaurant is called in Greek.