Kokoretsi

Kokoretsi is a beloved traditional dish originating from the Balkans and Asia Minor. It’s crafted from lamb or goat intestines wrapped around seasoned offal such as sweetbreads, hearts, lungs, or kidneys. Typically, these intestines are grilled, but another delicious variation involves cooking the chopped innards on a griddle. For optimal flavor, many prefer using the intestines of suckling lambs.

The name "kokoretsi" derives from the Albanian word "kukurec" and has been influenced by several languages, including Serbo-Croatian, Bulgarian, and Modern Greek. The preparation of kokoretsi begins with washing and cutting the offal into pieces, then seasoning it with lemon, olive oil, oregano, salt, and pepper. The seasoned offal is then wrapped in intestines and grilled to perfection. During grilling, it can be basted with a mixture of lemon juice and olive oil to enhance the flavor.

There are also variations where the innards are mixed with tomatoes and green peppers, cooked on a griddle with spices, and served warm. Typically, kokoretsi is chopped or sliced, sprinkled with oregano, and served either on a plate or in flatbread. It can also be enjoyed in a sandwich bun with various garnishes. Common accompaniments include pickled peppers or cucumbers, and it’s often seasoned with lemon, oregano, salt, and pepper.

In Greece, kokoretsi is a festive dish, especially popular during Orthodox Easter celebrations. Meanwhile, in Turkey, kokoreç is a favorite fast food, commonly enjoyed at small kiosks and considered a national delight. Despite occasional debates about the health implications of offal consumption, kokoretsi remains a cherished dish for many.