Şeftali – Cypriot kebab

These şeftali – Cypriot kebabs – take a little bit of time to assemble, but they're more than worth the effort – the flavour you get from the combination of beef mince, lamb suet, onion and parsley is incredible, particularly when cooked over a barbecue. You can use any combination of beef or lamb here, but make sure you soak your caul fat properly to remove all the impurities. This is definitely a recipe that's worth making in big batches – once you get into a groove, you can make a lot of kebabs in a short amount of time!

First published in 2019
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Ingredients

Metric

Imperial

Şeftali

Parsley salad

To serve

  • 3 lavash, or tortillas, cut into triangles
  • 3 lemons, cut into wedges

Equipment

  • Metal skewers
  • Barbecue

Method

1
Light your barbecue – when the coals turn grey they are ready to use. Alternatively preheat your oven to 180ºC fan, or 200ºC conventional
2
Combine the beef mince, onion, parsley, salt, chilli and lamb suet. Knead for 5-10 minutes until well combined, then weigh out the mix into 85g balls and shape into sausages around 7cm long
3
To wrap the şeftali, stretch out a large piece of caul fat over your board. Place a sausage onto one corner and cut a piece of caul fat around the sausage big enough to leave a 1cm gap on either side and long enough to roll around one and a half times
4
Place each şeftali onto skewers. You will need to use two skewers for the şeftali, one at either end to make sure they don't unravel. Alternatively, if you have a set of bars that sandwich together (like a grilling basket) you can line them up in there and use that. Continue to skewer the kebabs – you can fit multiple şeftali on each pair of skewers – until they're all secured
5
Cook over medium-hot coals seasoning with a little extra fine salt as you go and turning regularly. The şeftali should take 10-15 minutes to cook. Alternatively if you're cooking in the oven, sear the outside of the şeftali in a hot pan then roast in a 180ºC oven for 8 minutes
6
Make the parsley salad – combine the red onion and parsley, and dress with a good pinch of sumac, a dash of good olive oil and a little pinch of salt
7
Serve two şeftali on top of two pieces of lavash (or tortilla), and dress the top with some of the parsley salad. Serve with a lemon wedge on the side
  • 3 lavash, or tortillas, cut into triangles
  • 3 lemons, cut into wedges
First published in 2019
share recipe:

At Oklava, Selin Kiazim expertly navigates Turkey's diverse culinary landscape, drawing on her own Turkish Cypriot heritage to create delicious dishes that are bursting with flavour.

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