A Turkish street-food favorite: cleaned lamb intestines are sautéed with spices, finely chopped, and served in bread. Thyme, Turkish red pepper flakes and cumin come together in this distinctive offal dish, which you can also make at home.
Scrub the butcher-cleaned intestines thoroughly with rock salt and lemon, then rinse them several times with plenty of cold water. Drain and cut into small pieces. Thorough cleaning is essential for food safety and flavor.
Put the pieces of intestine and finely chopped lamb tail fat in a dry pan. Cook over low to medium heat, stirring, for 25 minutes, until the intestines release their liquid, it evaporates, and they brown thoroughly in their own fat.
Once the intestines are fully cooked and browned, add the thyme, Turkish red pepper flakes, cumin, black pepper and salt. Use a spatula to finely chop the intestines in the pan and cook for 5 more minutes with the spices.
Add the diced tomato and chopped long green pepper and cook for 5 minutes, until the liquid evaporates. Caution: Make sure the intestines are thoroughly cooked with no raw parts remaining.
Fill the warmed half loaves generously with the lamb mixture. Sprinkle with a little more Turkish red pepper flakes and thyme, if desired, and serve hot.
Important: Thoroughly cleaning the intestines is essential for food safety and flavor. Buy them cleaned by a butcher, then scrub them with salt and lemon at home and rinse well with plenty of water. Caution: The offal must be fully cooked. Before adding the spices, cook the intestines over medium heat until their liquid evaporates and they are thoroughly browned and cooked through; do not leave them raw. Contains chili heat. Nut-free.
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