Kokoreç

Kokoreç is a Turkish dish of Balkan origin, made of seasoned, skewered lamb intestines. Intestines of suckling lambs ("süt kuzusu") is most favored for this dish. It's a delicacy and not a standard menu item in restaurants. It can be found in street vendors and some specialized restaurants only. As with all intestine-based food, it has a long and important process of washing and cleaning.

There are several ways to cook kokoreç. One way is to cook it similar to Döner, but with a horizontal skewer this time (see also Rotisserie). The intestine parts are stacked together on the skewer in the shape of a horizontal cylinder. This sort can be found in street vendors mostly. The stack is cooked by radiant heat from gas fired burners or electrical devices. The most popular heating method is charcoal fire which gives an extra rich flavour. After it's cooked, the meat is chopped and put in a half or quarter portion of Turkish bread ("somun"). Some add tomatoes or spices in it. It all depends actually on the cook or your own wish.

Another way to cook is to chop it after cleaning, mixing it with chopped tomatoes and green peppers. It's then cooked on a big griddle in large quantities, with hot red pepper and oregano added. It's constantly mixed and chopped by the cook using two spatulas in his hands during cooking. When done, the dish is kept warm aside on the griddle until someone orders a serving.

There are several ways of serving it. It is usually served as a sandwich in form of "Yarım Ekmek Kokoreç" (Half-Bread) or "Çeyrek Ekmek Kokoreç" (Quarter-Bread). It may also be served without bread, on a plate, as a normal dish.

Kokoreç is usually served with Ayran, Beer or Cola. Pickled hot green peppers or pickled cucumbers may be served as side-dishes.

Şampiyon is a famous kokoreç restaurant in Istanbul's Beyoğlu district. Mercan is another well known place with its kokoreç. These two have locations both in Beyoğlu and Kadıköy districts.

See also

* Turkish Cuisine
* Kokoretsi

References