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Kokorec

Kokoreç in the Turkish Cuisine

Kokoreç is pronounced as KOKORE (TCH) in English. It is a Turkish and Balkan specialty that appeared in the Aegean region of Izmir in the 1960s.

It is made of lamb intestines and offal. This culinary specialty that closely resembles French andouillette.

The intestines are cleaned, washed and wrapped around a skewer then cooked over a wood fire, making them crisp on the surface and soft on the inside. They can also be baked.

It is then cut into small pieces to be served on a plate, as a sandwich and sometimes on skewers. Also you can ask for kokoreç served in a half ( yarım – read as yarim) of white bread or in a quarter of white bread (read as çeyrek- tseyrek).

We recommend to add plenty of tomatoes in your kokoreç for a burst of falvor. It is also common to add red pepper flakes (pul biber) and dried thyme (kekik).

Kokoreç is found all over the country and especially in Istanbul where you can taste it in restaurants, snack bars and even from small street vendors. Some famous ones can be found in Besiktas and Kadikoy areas where nightlife is burstling. Kokoreç is a common snack among students and young people who go back home after parties. It is also a common meal for street workers.

We nevertheless invite you to remain cautious in the face of these, where hygiene is sometimes uncertain.

It can be eaten anywhere and at any time. It can be accompanied by red chili and thyme, but also with a touch of olive oil, the favorite seasoning of Istanbulites.

Kokoreç goes perfectly with a good local wine or a good Turkish beer. You can also have it with ayran.

This is a must-try if you like giblets.

To learn more about Turkish Cuisine see this post.

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