Turkish cuisine · Meat & Kebab

Kokoreç (Grilled Lamb Offal Wrap)

Seasoned lamb intestines wrapped around offal, grilled on a spit and finely chopped, served with oregano in bread.

Ingredients · for 4 servings

• 600 g cleaned lamb intestines
• 400 g lamb heart and kidney
• 1 tsp oregano
• 1 tsp thyme
• 2 tsp pul biber (Aleppo pepper)
• 1 tsp cumin
• 2 tbsp olive oil
• 1 lemon
• 2 tomatoes
• 4 pide breads
• Salt, pepper

Instructions

1. Soak the lamb intestines in plenty of water with the lemon juice for 15 min., rinse several times and drain; clean the heart and kidney, halve the kidney and cut out the white core.
2. Cut the heart and kidney into finger-thick strips, mix with oregano, thyme, cumin, 1 tsp pul biber, salt, pepper and olive oil and marinate for 20 min.
3. Thread the offal strips lengthwise onto a flat skewer and wrap the intestines tightly and seamlessly around them in a spiral, forming a firm, even roll.
4. Grill the skewer over medium charcoal embers or under the oven broiler at 220 °C for 35–40 min., turning, until the casing is crisp and browned all around and no more juice runs out.
5. Place the hot roll on a board and chop finely with two heavy knives, mixing in the remaining pul biber, oregano and salt.
6. Cut open the pide breads, toast briefly on the grill, fill with the mixture, top with tomato slices and serve immediately.