Kokoreç facts for kids
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Multiple rolls of kokoreç roasting on wood fire in İzmir, Turkey
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| Type | Meat dish |
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| Place of origin | Ottoman Empire |
| Region or state | Balkans, Asia Minor |
| Main ingredients | Lamb or goat intestines, offal (sweetbreads, hearts, lungs or kidneys) |
Kokoretsi is a special dish from the Balkans and Asia Minor (which is part of Turkey). It's made from lamb or goat intestines wrapped around other parts of the animal, like the heart, lungs, or kidneys. These parts are called offal. Kokoretsi is usually cooked on a grill, like a big skewer. Sometimes, it's chopped up and cooked on a flat griddle instead. People often prefer to use intestines from young lambs.
Contents
How Kokoretsi is Made
Making kokoretsi involves a few steps to get it ready for cooking. First, the offal (like hearts and lungs) and some fat are cleaned very well. Then, they are cut into pieces. These pieces are lightly seasoned with things like lemon juice, olive oil, oregano, salt, and pepper. Sometimes, a little garlic is added too.
The intestines are also cleaned very carefully. They are turned inside out and washed thoroughly. After washing, they are rubbed with salt. Often, they are soaked in vinegar or lemon juice mixed with water. This helps to clean them even more.
Putting it Together
Once all the meats are clean and seasoned, they are put onto a long skewer. The cleaned intestines are then wrapped tightly around the meat on the skewer. This creates a compact roll. These rolls are usually about 16 to 24 inches long and 1½ to 3 inches wide.
Cooking Methods
Kokoretsi is most often cooked on a horizontal skewer. This skewer turns slowly over a heat source, like charcoal, gas, or an electric burner. While it cooks, it might be brushed with more lemon juice and olive oil to keep it moist and flavorful.
There's another way to prepare kokoretsi that is quite different. In this method, the chopped offal is mixed with chopped tomatoes and green peppers. This mixture is then cooked on a large, hot griddle. Hot red pepper and oregano are added for extra flavor. The cook constantly mixes and chops the ingredients using two spatulas. Once it's cooked, the dish is kept warm on the griddle until someone orders it.
Serving Kokoretsi
When kokoretsi is ready, it is usually chopped or sliced into smaller pieces. It's often sprinkled with more oregano before being served on a plate. Sometimes, it's placed on a piece of flatbread. Some people like to add tomatoes or extra spices to their serving.
In Turkey, kokoretsi is very popular as a sandwich. It can be served in half a baguette or a sandwich bun. It's almost always seasoned with oregano and red pepper. Common side dishes in Turkey include pickled peppers or cucumbers. People often add lemon, oregano, salt, and pepper to their kokoretsi.
Kokoretsi is a very popular fast food in Turkey. Many small kiosks sell it all year round. It's often eaten as a sandwich, especially after a night out. You can also find it served in some restaurants.
Images for kids
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Turkish kokoreççi (kokoretsi maker) in Fatih, İstanbul
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Kokoretsi with tomatoes and spices, served on bread in Eminönü
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See also
In Spanish: Kokoreç para niños
