Kokoreç or Kokoretsi is a dish of the Balkans and Anatolia consisting mainly of lamb or goat intestines, often wrapping seasoned offal, including sweetbreads, hearts, lungs and/or kidneys. The intestines of suckling lambs are preferred.
The ingredients are sliced and seasoned with lemon, olive oil, oregano, salt, and pepper. The intestine is cleaned especially thoroughly. The filling meats are threaded onto a long skewer and wrapped with the intestine to hold them together.
Kokoreç is usually roasted on a horizontal skewer over a charcoal, gas, or electrical burner.
A quite different preparation mixes the chopped innards with chopped tomatoes and green peppers, and then cooks them on a large griddle with hot red pepper and oregano added. The cook constantly mixes and chops the mixture using two spatulas. When done, the dish is kept warm aside on the griddle until someone orders a serving.
The cooked Kokoreç is chopped, sprinked with oregano, and served on a plate. Sometimes it is served on a piece of flatbread. Some add tomatoes or spices in it. It may also (especially in Turkey) be served in a flat-bread or baguette sandwich, plain or garnished. In Turkey, common side dishes are pickled peppers or cucumbers.
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