Peach Kebab

Sample Dishes from Turkish Cuisine

Peach Kebab (Şeftali Kebabı)

Lamb abdominal membrane1 piece75 gr
Water1 cup200 gr
Tomato1 medium size110 gr
Green Pepper3 medium size50 gr
Ground Meat2 4/5 cup500 gr
Salt2 teaspoon12 gr
Black Pepper1/2 teaspoon1 gr
Red pepper1/2 teaspoon1 gr
Cummin1/2 teaspoon1 gr


Place ground meat in a mixing bowl. Sprinkle with salt and spices; mixing thoroughly. Divide into 6 portions. Shape into oval patties. Set aside. Place caul (omentum) of mutton into lukewarm water, smoothing wrinkles with fıngers. Cut caul into 6 squares. Cut tomato into 6 slices. Remove stems and seeds of green peppers. Cut peppers into crosswise pieces. Place 1 slice of tomato on each membrane. Arrange two strips of pepper on both sides of tomato. Top vegetables with meat patties. Wrap like a bundle, folding and overlapping opposite edges on each other. Turn bundles upside-down. Arrange in a baking dish 2 1/2 cm (1 inch) apart. Add water gradually from one corner of dish. Bake in a moderate oven for 45-50 minutes; until lightly brown. Serve hot.

Servings: 6

Nutritional Value
(in approximately one serving)

Energy226 cal
Protein14,1 g
Fat17,9 g
Carbohydrates1,5 g
Calcium14 mg
Iron1,131 mg
Phosphorus131 mg
Zinc2 mg
Sodium810 mg
Vitamin A202 iu
Thiamine0,13 mg
Riboflavin0,15 mg
Niacin4,19 mg
Vitamin C6 mg
Cholesterol58 mg

Regional Characteristics:

This is a favorite Cyprus dish of Turkish Cypriots. The name derived from a misunderstanding. A chief cook named Ali in Cyprus once prepared this very special kebab with excellent delicacy so the dish is named after him: "Chief Ali's Kebab", chief is pronounced in Turkish sounding like "Shef'. "Shef Ali" became "Şeftali" in the course of time: Şeftali means "Peach" in Turkish. So this dish come to be called "Şeftali Kebab" or "Peach Kebab", served either for lunch or supper following a soup with any vegetable dish cooked in olive oil in the Mediterranean style.