Kokorec is an Istanbul taste that you will get used to in time. When you come to Istanbul, Kokorec is one of the local street delicacies that you must taste. You should definitely experience this taste. It is a dish of the Balkans, Azerbaijan, Iranian Azerbaijan and Turkey consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred.
Serving Kokorec
The cooked kokorec is chopped or sliced, sprinkled with oregano, and served on a plate. Sometimes it is served on a piece of flatbread.
Some add tomatoes or spices in it. It may also (especially in Turkey) be served in half a baguette or in a sandwich bun, plain or garnished, almost always with oregano and red pepper. In Turkey, common side dishes are pickled peppers or cucumbers. It is often seasoned with lemon, oregano, salt, a pepper, and typically accompanied by wine or raki.
The Origin
For kokorec originates from Greek: ‘The bottle is wrapped, the fire is fried, the lamb will eat from the gut’.
What does Kokorec mean in Albanian?
Kokorec means intestinal fry in Albanian. Kokorec is a complete kebab. In a well-made place, kokorec causes your meal to be jerked. In fact, kokorec, which is a refugee in a way, has made an important contribution to the enrichment of Anatolian cuisine and Turkish cuisine.
The Kokorec’s stablemate is stuffed mussels
You will eat Kokorec from a place you know. The Kokorec’s stablemate is stuffed mussels. Without it kokorec is missing, half. For you ayran, for coke, for barley, it is up to you!
The Kokorec feeling of Turkish people!
It’s Albanian, Romaic, Greek, Turkish does not matter! Kokorec is one of the most important street dishes of Istanbul.
Famous places of Istanbul with kokorec
The best kokorec places are such as Nevizade, Beyoğlu, Mercan, Kadıköy, Ortaköy, Bayrampaşa, Şişli
