Türkiye
Photo: Ankara, CC BY-SA 3.0, croppedKokoreç
/kokoˈɾetʃ/koh-koh-RETCH
No recording by a native speaker yet. Use the spelling above.
No ratings yet. Be the first.
- Taste
- SpicySmoky
- Made with
- OffalLambWheat & flour
History
Kokoreç is lamb intestines wrapped tightly around seasoned offal, such as sweetbreads, hearts and lungs, roasted on a long horizontal spit over charcoal, then chopped on a griddle with tomatoes, peppers, oregano and chilli flakes, and served in half a loaf of bread. It is eaten across the Balkans and Anatolia, and in Greece it is called kokoretsi. In Türkiye, Istanbul and İzmir are its strongholds, and it is a well-known late-night food after an evening of drinking. The name and the dish go back to the Byzantine and Ottoman eras. Each kokoreç stand guards its own spice mix.
Sources
