«Σ̆εφταλιά» Πηγή: Στάλω Λαζάρου
A typical meat mezé of the modern Cypriot cuisine.
Name - Origin
A minced meat mixture shaped in small pieces (similar shape to koupepia), wrapped in pork caul fat and barbecued on the charcoal (Kypri 1983 [2003²], entry σ̆εφταλιά,τα, 276).
ETYM. < perhaps from the Turkish şeftali, meaning peach, due to the shape (Petrou-Poeitou 2013, article Sieftalies, 134)
Find the recipe of S̆eftalies in the Traditional Recipes section.
Functional and symbolic role
They were mainly prepared and sold by souvlitzides (people/ places selling souvlaki) and eaten also at breakfast. They were sold at 20 para (½-piastre coin) each (Kypri 1983 [2003²], entry σ̆εφταλιά,τα, 276).
Additional information and bibliography
Kypri Th. D. (ed.) (1983 [2003²]), Υλικά διά την σύνταξιν ιστορικού λεξικού της κυπριακής διαλέκτου, Μέρος Β΄, Γλωσσάριον Ξενοφώντος Π. Φαρμακίδου, Publications of the Centre for Scientific Research, IX, Nicosia.
Stalo Lazarou, Argyro Xenophontos, Tonia Ioakim
Ψήνοντας σεφταλιά, Λευκωσία 2014.φωτ: Μαρία Γεωργίου
Ψήνοντας σεφταλιά, Λευκωσία 2014.φωτ: Μαρία Γεωργίου
Ψήνοντας σεφταλιά, Λευκωσία 2014.φωτ: Μαρία Γεωργίου
Σεφταλιά, 2014.φωτ: Μαρκέλλα Καλλή
Σεφταλιά και σουβλάκι, Λευκωσία 2014.φωτ: Παναγιώτης Γεωργίου
Σεφταλιά και σουβλάκι, Λευκωσία 2014.φωτ: Παναγιώτης Γεωργίου
Traditional Recipes
Meat on the charcoal
A distinctive and particularly popular way of cooking meat in Cypriot cuisine is barbecuing. Barbecued meat is usually accompanied by potatoes and various salads.
Traditional Recipes
Minced meat loaf in wine.
The minced meat mixture is shaped into a loaf, wrapped in a layer of lamb caul fat and baked in wine.
