Kokoreç is a Turkish dish made of seasoned, skewered lamb intestines. Intestines of suckling lambs (süt kuzusu) is most favored for this dish. It’s a delicacy and not a standard menu item in restaurants. It can be found in street vendors and some specialized restaurants only. As with all intestine-based food, it has a long and important process of washing and cleaning.
There are several ways to cook kokoreç. One way is to cook it similar to Döner, but with a horizontal skewer this time (see also Rotisserie). The intestine parts are stacked together on the skewer in the shape of a horizontal cylinder. This sort can be found in street vendors mostly. The stack is cooked by radiant heat from gas fired burners or electrical devices. The most popular heating method is charcoal fire which gives an extra rich flavour. After it’s cooked, the meat is chopped and put in a half or quarter portion of Turkish bread (somun). Some add tomatoes or spices in it. It all depends actually on the cook or your own wish.
Another way to cook is to chop it after cleaning, mixing it with chopped tomatoes and green peppers. It’s then cooked on a big griddle in large quantities, with hot red pepper and oregano added. It’s constantly mixed and chopped by the cook using two spatulas in his hands during cooking. When done, the dish is kept warm aside on the griddle until someone orders a serving.
There are several ways of serving it. It is usually served as a sandwich in form of Yarım Ekmek Kokoreç (Half-Bread) or Çeyrek Ekmek Kokoreç (Quarter-Bread). It may also be served without bread, on a plate, as a normal dish.
Kokoreç is usually served with Ayran, Beer or Cola. Pickled hot green peppers or pickled cucumbers may be served as side-dishes.
Şampiyon is a famous kokoreç restaurant in Istanbul’s Beyoğlu district. Mercan is another well known place with its kokoreç. These two have locations both in Beyoğlu and Kadıköy districts.
See also
- Turkish Cuisine
- Kokoretsi (as it is known in Greek - this dish dates back to the Ottoman period, and is popular in both Greece and Turkey today)
- Vegetarian Recipes Around the World - Cooked Plantains As a replacement for the meat, in this traditional "pabellon", we vegans use the green platain peel, shredded and cooked in the same way as the original
- Photo in the News: Lobster Caught "Half Cooked" in Maine Brown on one side and bright orange on the other, a very rare lobster caught recently in Maine gives new meaning to the phrase "on the half shell."
- Cooked WinMo 6 ROM verified for PPC-6700, XV6700 - Engadget Mobile Gallery: Cooked WinMo 6 ROM verified for PPC-6700, XV6700. Tags: ROM, Sprint 6700, Sprint6700, update, Verizon XV6700, VerizonXv6700, Windows Mobile 6,
- Cooked Books: Books: The New Yorker Cooked Books. Real food from fictional recipes. by Adam Gopnik April 9, 2007. Text Size:: Small Text: Medium Text: Large Text. Print E-Mail Feeds
- Cooked Art Cooked Bugs. 1. There is a large white space between each one of my posts. 0 comments Published by Cooked Art on Saturday, November 03, 2007 at 2:28 AM
- Cooked Food: Your Body Wants A Salad! (NewsTarget) Cooked food weakens your immune system. Many believe that cooking is needed for food to get rid of bacteria and make it more digestible.
- The Cooked Goose Breakfast, Lunch, Carry-out, Fine Catering, Specialty Gourmet Foods.
- Behind the Iraq Dossier Hoax: Intelligence Was Cooked in Israel The entire cooked intelligence picture was "Made in Israel." It was cooked up at a right-wing think-tank complex notorious as a hotbed of radical Likudnik
- RecipeSource: Cooked Eggnog Simple recipe requiring cooking. May be served hot or cold. Makes 10 one cup servings.
- What I cooked last night. Why are dieting books ('what not to eat') outsold only by cooking books ('what to eat')? I don't know. But I can tell you what I cooked last night.
- Dessert and Fruit Recipes for the Crockpot A - C Recipe for desserts in the crockpot. Includes several crock pot cheesecakes.
- Baked Oysters with Bacon and Leeks Recipe at Epicurious.com Find delicious pork recipes, like baked oysters with bacon and leeks, and other American recipes at Epicurious.com.
- Who Cooked That Up? WHO COOKED THAT UP? Sorry, your browser does not support frames. Please go to the Non-framed Who Cooked That Up? is copyrighted 1998 by J.J. Schnebel
Did you enjoy Kokoreç? Subscribe to RSS Feed.
Social Bookmarking
