A street-food favorite brought home, made by wrapping lamb intestine with tail fat around a skewer and grilling it over charcoal. Blended with spices and served finely chopped, this recipe stands out at parties and celebration tables.
Scrub the thoroughly cleaned lamb intestine with vinegar water and rinse.
Wrap the intestines tightly around skewers along with pieces of tail fat.
Cook the prepared skewers over charcoal embers, turning occasionally, for 20-25 minutes until the outside is browned.
Finely chop the cooked kokoreç and mix with red pepper flakes, cumin, and thyme, then serve hot.
Important: Be sure to scrub the intestine thoroughly with vinegar water before putting it on the fire, otherwise the odor will remain noticeable. Caution: don't take your eyes off the grill fire, dripping fat can flare up the flames.
If you turn the skewers often while cooking, they brown more evenly and the risk of burning from dripping fat decreases.
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