Lalesoy Kuzu Kokoreç (200 gr)

[vc_toggle title=”What is Kokorec?”]Kokorec is not only made from the small intestine of sheep, but also from the intestines of cattle. But the best is the small intestine obtained from suckling lamb.

Although kokorec is a street food, those who love it can also make it at home, but it is usually preferred to buy it ready-made because it is quite troublesome.[/vc_toggle][vc_toggle title=”Tips for Making Kokorec “]In addition to the unique details of each food, kokorec has many details that need extra attention.

• Although Kokorec is made from the small intestine of both sheep and goats, the trick is to make it from the small intestine of suckling lamb to make it the more delicious.
• Plenty of cumin and thyme should be used.

• High heat is not used when cooking kokorec, because it burns outside and remains raw inside and does not taste delicious. It should be cooked on low heat for about two hours by turning it, and the cooking process should be terminated by cooking the inside without burning the outside.
• Kokorec can be chopped into large or small pieces as desired, but it is best to chop it into cubes.
• The intestine, which is tightly wrapped on the kokorec skewer, takes the shape of a cylinder and is much more delicious if it is wrapped with tallow after the wrapping process is finished. This is the most important tip.

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Kokorec is also sold raw without being prepared and cooked like sausage, salami and pastrami. For this reason, you can buy the prepared kokorec slice and cook it yourself at home.

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• 4-5 slices of kokorec
• 1 teaspoon of cumin
• 1 teaspoon of thyme
• 1 teaspoon of salt

• 1 teaspoon of red pepper flakes (hot or sweet as desired)
• 1 teaspoon of black pepper
• 3 tablespoons of oil

Note: 1 tomato and 2 green peppers upon request.

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