Offal
This quick recipe revives leftover kokorec, Turkish grilled lamb intestines, by reheating it in a skillet with fresh peppers and tomatoes. Thyme and Turkish red pepper flakes refresh the texture and flavor for a late-night snack.
Heat a dry skillet over medium heat.
Add the chopped kokorec to the skillet and cook it in its own fat for 5 minutes.
Add the green bell pepper and tomato and cook for 5 more minutes.
Sprinkle with thyme and Turkish red pepper flakes, stir, and serve hot.
When reheating kokorec cooked 1 day earlier, avoid stirring too much or the pieces may break apart and turn mushy. Cook patiently over medium heat to preserve its texture.
Geceye kalan kokoreci ziyan etmeden değerlendirmiş oldum, tavada biber ve domatesle kavurunca ilk günkü kadar lezzetli çıktı, ailece keyifle yedik.
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