kokoretsi

Kokoretsi is a traditional Balkan dish made from lamb or goat intestines, seasoned and traditionally grilled on a rotating spit. It is a popular dish in Greece, Turkey, Albania, North Macedonia, Bulgaria, and Romania, where it is known by various names. The preparation involves carefully cleaning and layering the intestines, often with sweetbreads and other offal, before wrapping them tightly around a skewer.

The seasoned intestines are then slowly roasted over charcoal, allowing the fat to render and baste the meat, creating a flavorful and slightly crispy exterior. The rotating spit ensures even cooking. The dish is typically served seasoned with salt, oregano, and sometimes lemon juice. It is often consumed as a meze or a main course, particularly during celebrations and festivals.

In Greece, kokoretsi is a staple at Easter celebrations. In Turkey, it is known as kokoreç and is a popular street food, often served in a bread roll. The exact seasonings and preparation methods can vary significantly between regions and even individual families, leading to diverse interpretations of this classic dish. Despite regional differences, the core element of seasoned, grilled intestines remains consistent. The dish’s strong flavor profile and unique texture make it a distinctive part of Balkan and Anatolian cuisine.