Kokoreç, a street-food delicacy where cleaned lamb intestines are pan-fried with spices and finely chopped, served in bread. This bold offal recipe, where oregano, red pepper flakes and cumin come together, captures that famous flavor at home too.
Thoroughly rub the intestines (cleaned by the butcher) with rock salt and lemon, then rinse several times with plenty of cold water. Drain and cut into small pieces. Thorough cleaning is essential for both food safety and flavor.
Add the intestine pieces and chopped tail fat to a dry pan and sauté over low-medium heat, stirring, for 25 minutes until they release their liquid, it evaporates, and they brown thoroughly in their own fat.
Once the intestines are thoroughly cooked and browned, add thyme, red pepper flakes, cumin, black pepper, and salt. Using a spatula, finely chop the intestines in the pan and sauté with the spices for 5 more minutes.
Add diced tomato and chopped long green pepper and sauté for 5 minutes until the liquid evaporates. Caution: Make sure the kokoreç is completely cooked through with no raw parts remaining.
Generously fill the kokoreç into warmed half loaves of bread, sprinkle a bit more red pepper flakes and thyme on top if desired, and serve hot.
Important: Thoroughly cleaning the intestines is essential for food safety and flavor; buy pre-cleaned intestines from the butcher, and at home scrub them further with salt and lemon and rinse with plenty of water. Caution: Offal must be fully cooked; before adding the spices, cook the kokoreç over medium heat until it releases and reabsorbs its liquid and is thoroughly browned — don't leave it raw. Contains hot red pepper. Contains no nuts.
Real kokoreç is cooked on a rotating spit over the fire; when making it at home in a pan, thoroughly searing the intestines in small pieces over low heat in their own fat gives a similar texture. When serving, if you chop the tomato and sivri pepper together on top of the kokoreç, their juice soaks into the bread.
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