Cleaned lamb intestines are seasoned, wrapped in yufka (thin Turkish pastry sheets), and baked until crisp. This is a convenient party appetizer and a different way to serve kokorec than the classic grilled version.
Rinse the lamb intestines repeatedly in plenty of lemon water, drain, and cut into thin strips.
Toss the chopped intestines with Turkish red pepper flakes, cumin, thyme, and salt. Let them rest for 5 minutes.
Brush each yufka sheet with melted butter. Place some of the seasoned intestines on top and roll it up tightly.
Arrange the rolls on a greased baking sheet and bake in a preheated oven until crisp and golden on top.
Let the rolls rest for a few minutes after baking, then cut them into finger-thick slices and serve hot.
Important: When buying the intestines, make sure they have been thoroughly cleaned, then rinse them well at home in plenty of lemon water. Cut the intestines into thin, even pieces; pieces that are too thick can cause the rolls to open while baking. Allergen: Contains wheat (gluten).
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