Cyprus-Forum.com

[brother]

Moosey this is a cypriot girl and as you know get on the wrong side of her at your own peril.

[brother]

I just had a craving for seftali kebab, i do not know what it is in greek but its lamb mince wrapped in "bana" (a white fat?) which i do not know the english word for, i think you guys will need to be mind readers to understand what i am talking about but you usually have it at the barbecue.

[cannedmoose]

Do you mean sheftalia Bro?

P.S. No offence Marina, just you two seemed to be getting a little cozy!

[brother]

Do you mean sheftalia Bro?

Exactly, but i want to be able to tell people how to make it and what the various ingredients are, can you help moosey.

[cannedmoose]

500 g Finely ground fatty pork
500 g Finely ground veal or lamb
1 lg Onion; finely chopped
-or- grated
1/2 c Finely chopped parsley
2 ts Salt
250 g Panna (caul fat from pig)

Combine pork with veal or lamb, onion, parsley, salt
and a generous grinding of black pepper.
Dip panna into a bowl of warm water for a minute or
two, remove and carefully open out a piece at a time,
laying it out flat on work surface. Cut with kitchen
scissors into pieces about 10 cm (4 inches) square.
Take a good tablespoon of meat mixture and shape into
a thick sausage about 5 cm (2 inches) long. Place
towards one edge of piece of panna, fold end and sides
over meat and roll up firmly. Repeat with remaining
ingredients. Thread sausages on flat sword-like
skewers, leaving space between them. Number on each
skewer depends on their length. Cook over glowing
charcoal, turning frequently. Do not place too close
to heat as sheftalia must cook fairly slowly so that
the inside is well cooked and the outside nicely
browned without being burnt. The panna melts during
cooking, keeping the meat moist and adding flavour.

This is the only recipe I've found Bro'... normally get mine either from relatives coming over from the Greek church in Mansfield... not sure I'd like to make them myself

[Dawn]

Oh God, I had no idea dolma was greek!

You guys, post recipes too so people can make them!

[turkcyp]

Oh God, I had no idea dolma was greek!

You guys, post recipes too so people can make them!

Actually I do not know if dolma is originally done by Greeks or (for Turks for that matter) but what I do know is that it is a joint food in both Greek and Turkish cuisines (and I would guess 90% of both cuisinies are shared anyway).

The name dolma is a Turkish word. It is the name form of verb "dolmak" (being stuffed) as the food itself is being stuffed.

Quite tasty especially when it is done with olive oil.

[Dawn]

Oh God, I had no idea dolma was greek!

You guys, post recipes too so people can make them!

Actually I do not know if dolma is originally done by Greeks or (for Turks for that matter) but what I do know is that it is a joint food in both Greek and Turkish cuisines (and I would guess 90% of both cuisinies are shared anyway).

The name dolma is a Turkish word. It is the name form of verb "dolmak" (being stuffed) as the food itself is being stuffed.

Quite tasty especially when it is done with olive oil.

The thing is Armenians have dolma too, and we call it dolma as well. It's known to be a traditional Armenian food... and it was pretty interesting and funny to read about it here. So if dolmak means being stuffed in Turkish, then it might have a Turkish origin...

I absolutely love that food, my grandma makes the best dolmas! hahaha

Oh and is the word 'meze' Turkish also? I have Persian friends who use it...

[city]

well, I do not know if the word Meze is Turkish, but I kow that in arab countries they have a similar dish and its called "Mezze". Also its a variety of different food, served in small portions so you can have a taste from everything. I had it in Jordan once when it was the time of Ramadan and it was the only dish served then. It consisted mainly of starters, no meat though.

[turkcyp]

Oh and is the word 'meze' Turkish also? I have Persian friends who use it...

Meze as word is Turkish but I do not know if it is Turkish origin. It mightbe an imported word from another language. So it might be something else, no clue...

According to TDK's 1998 dictionary (TDK:Turkish Language Society) Turkish language has 60693 words in it, where 46301 (76.3 %) is Turkish origin, 6455 (10.6%) Arabic origin, 4702 (7.7%) French, 1361 (2.2%) is Persian, and list goes on….

So for every word we use in Turkish probability that it is foreign origin is 1/4 anyway so I would not be surprised.

But let me check Meze for you.

And the verdict is

Meze, it turns out that is originally a Persian word.