Different levels of KOKOREÇ which everyone in the street stops to eat it!
What is the name of this restaurant?
• Gala Kokoreç Sirkeci
Where is it located?
• Hobyar, Fatih/İstanbul
Kokoreç is so deeply rooted in the traditional Turkish dining culture that it almost hurts me to say this, but it is actually of Greek origin.
Known as the Greek Kokoretsi and possibly carrying some Albanian roots as well, the history of this dish is still quite unexplored.
The main ingredient for Kokoreç, also giving it its ill-famed reputation, is lamb intestines. These are thoroughly cleaned and afterward wrapped around a piece of lamb fat that sits on a large skewer.
Proper preparation requires the intestines to be cooked for several hours before the skewer is horizontally placed over a charcoal grill.
At this point it is roasted until it reaches a crispy brown, then cut up into small pieces and mixed with salt, pepper, oregano, and some bell pepper powder. In Istanbul usually, chopped-up tomatoes and onion are also added to the mouth-watering mix, in other regions like Izmir they swear on the pure flavor of it without adding any taste-irritating vegetables.
The spicy mixture is usually served on a piece of bread that has also been slightly roasted over the grill.
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#lamb #meat #kokoreç