A presentation different from classic grilled kokoreç, made by seasoning cleaned lamb intestine, wrapping it in phyllo, and baking it until crisp. A practical snack that draws attention at parties and celebration tables.
Rinse the lamb intestine repeatedly with plenty of lemon water and drain; cut into thin strips.
Toss the sliced intestine with red pepper flakes, cumin, thyme, and salt, and let rest for 5 minutes.
Brush each sheet of yufka with melted butter and place the seasoned intestine on top; roll up tightly.
Arrange the rolls on a greased baking tray and bake in a preheated oven until crisp and golden on top.
Let the rolls rest for a few minutes after removing from the oven, then slice into finger-width pieces and serve hot.
Important: when buying intestine, make sure it's been thoroughly cleaned, and rinse it well at home with plenty of lemon water too. Caution: if the intestine pieces inside the phyllo are chopped too thick, the dolma may split open while cooking, chop them thin and even. Allergen: contains wheat (gluten).
If you rest the wraps in the refrigerator for 15 minutes before putting them in the oven, the pastry stays intact without falling apart while baking.
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