Makes approx 20 Seftali (serving approx 5 people)
Seftali is up there as our favourite kebab (along with a decent doner). Seftali is a traditional Turkish Cypriot delicacy, so that's why you likely have never seen it on a Turkish restaurant menu. To make Seftali you will need to use lamb caul fat, you'll have to request this from your butcher and get them to order it in. The lamb caul fat incases lamb mince and melts away whilst cooking on the BBQ, so what is left is like an immense, upgraded sausage. We usually serve this with a salad, either bulgur wheat or homemade chips and cacik and plenty of Turkish Chilli Sauce.
- 500g Lamb Caul Fat
- 500g Lamb Mince
- 500g Beef Mince (18% fat +)
- 4 Onions, chopped
- 1 bunch Parsley, chopped
- 6tsp Kofte Dry Rub
- 1tsp Salt
- Around an hour before making this wash the lamb caul fat and then place in a bowl filled with water and add 2tbsp vinegar. Leave for an hour before using. You can also light your BBQ now. The coal needs to fully settle so that the seftali do not burn. We usually leave our coal to settle for around 1hr-1hr15mins.
- Start by mixing the Kofte Dry Rub, chopped onions, chopped parsley and salt with the lamb and beef mince. Really massage it in so everything is evenly distributed and fully mixed.
- Shape the meat mixture into mini koftes. These should be approximately the length of your palm, gently roll them in your hand to to create a smooth sausage. You should get approximately 20 portions. Place them on a clean tray.
- Now it is time to assemble. Lay a large piece of the lamb caul fat on a clean chopping board. Place on of the mini koftes on the edge of the caul fat. roll the caul flat slightly over the kofte. Then turn in the ends and roll a little more until the kofte is nicely wrapped up. Use a sharpe knife to cut the caul fat and then place on a clean tray. (Some parts of the caul fat might have some thick tougher fat, you cut these out.) Repeat the process until you have wrapped all of the koftes.
- Once they are all rolled, skewer the Seftali onto flat skewers. Leaving a little room between each one so that it can cook evenly.
- Once your coals are white and there are no flames, place the skewers onto the BBQ. Grill for around 15-20mins, turning regularly until the fat has completely melted into the meat and they are a browned and juicy. If they catch any flames then simply move them off of the direct heat to the side of the BBQ so they do not burn and are cooked all the way through.
- Serve hot with sides of your choice. These are amazing in a pitta with Turkish Chilli Sauce and a herby salad. Or we serve it with real Cyprus potato chips or like pictured with kisir and a black eyed bean salad. We have lots of side dish recipes so make sure you check them out.