Kokoreç, the food that scares aware many a tourists but attracts the locals by the bunch. For many Westerners, the idea of eating offal, which refers to the internal organs of a butchered animal, is far from appetizing. Yet, when you pass the small eateries lining the streets, it’s impossible to ignore the tantalizing smells wafting from the grilled meat.
Kokoreç is prepared by carefully cleaning the intestines of young lamb. The intestines are then wrapped around a thick skewer and grilled over a charcoal fire. Once ordered, the Kokoreç is sliced off the skewer, chopped up into fine pieces, and quickly grilled with thyme, oregano, salt and pepper. It is then scooped onto some fresh bread and served with a bit of tomato and parsley to form a perfectly crunchy, chewy, and deliciously meaty meal.
Although the sale of Kokoreç had been banned throughout the EU, it is widely consumed throughout Turkey and completely safe to consume.
Kokoreç is prepared by carefully cleaning the intestines of young lamb. The intestines are then wrapped around a thick skewer and grilled over a charcoal fire. Once ordered, the Kokoreç is sliced off the skewer, chopped up into fine pieces, and quickly grilled with thyme, oregano, salt and pepper. It is then scooped onto some fresh bread and served with a bit of tomato and parsley to form a perfectly crunchy, chewy, and deliciously meaty meal.
Although the sale of Kokoreç had been banned throughout the EU, it is widely consumed throughout Turkey and completely safe to consume.