/Kokoreç, Turkish Street Food

Kokoreç, Turkish Street Food

kokorec

It is no secret that I am way into offal. In my home city of Rome rigatoni alla pajata is my pasta of choice, while my favorite main dish is trippa alla romana. Perhaps this penchant for organ meats is what makes me feel so at home in Turkey where you are never too far from a street vendor selling kokoreç, lamb or mutton intestines rolled around a skewer and grilled horizontally on a charcoal fire. Look for Şampiyon Kokoreç, a well-loved chain found in many Turkish cities where the hygienic and quality standards are high and you are guaranteed to find the intestines of süt kuzusu (milk fed lamb) rather than mutton. They make kokoreç in the traditional way; the grilled intestines are chopped, seasoned with salt, pepper and oregano, and served on bread. You can also have tomatoes or peppers added to the mix but I think that takes away from the rich flavor of the intestines. And if that is not what you are after, then what’s the point?

2016-01-09T13:33:02+00:00 October 9th, 2009|Categories: Offal, Turkish Cuisine|7 Comments

7 Comments

  1. Katie October 9, 2009 at 1:41 pm - Reply

    Hande, that chopping is music to my ears. Thanks for posting. Love the Street Food post. How is it that have I never had kaǧıt helva???

  2. Turkish Ravioli - Mantı October 30, 2009 at 1:33 am - Reply

    […] through the Spice Market I saw taralli, little round breadsticks. In Karaköy and Eminönü I spied kokoreç, a larger version of turcineddhri from Puglia, lamb intestines roasted on a spit. Coincidence? Or […]

  3. The Five Day Bender with Şemsa November 14, 2010 at 1:54 am - Reply

    […] dinner we went to Pommidoro in San Lorenzo for kokoreç, typical Turkish street food. Well, actually it was spiedone di pajata and is a Roman dish, but it […]

  4. Stefano Mancosu January 16, 2012 at 1:55 pm - Reply

    Mmmhhh! Bread and Kokoreç! What a surprise, find in the streets of Istanbul the local version of “Cordula”, a very tipical dish of my Sardinia. And is not a similar, but the very same thing, cooked at the same manner.

    And also the greek Cordouba…

    Same food, same peoples?

    Stefano Mancosu

    • Katie January 16, 2012 at 7:49 pm - Reply

      i had no idea it was the same in sardinia. that is on my food itinerary for my next trip to the island for sure!

  5. Muhittin Bagriyanik January 25, 2012 at 2:43 am - Reply

    You can find any time USA KOKOREC
    call 1 917 865 7658

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