A Different Turkish Meal : Kokoreç
Kokorec is a kind of food made in the Anatolian and Balkans, from the small intestine of the sheep and from the sheep sausage, by roasting on the fire.
In Turkey, kokorec is generally a food sold on the street and is often absent from restaurant menus. Kokorec is cooked on a charcoal grill on specially prepared bench top barbecues. It is usually consumed as sandwich (in different sizes) for the reason that it is eaten on the streets in haste. The most preferred drinks besides Kokorec in are ayran, pickle juice and turnip juice.
The intestines used in making kokoreç may belong to cattle or sheep. It is preferred to use the intestine obtained from the spring lamb in terms of taste.First, the intestines are cleaned internally and externally. The inside of the kokoreç is made from the chitterlings, and the outside is made from the small intestine. It is started by skewering chitterlings. The small intestines are then wrapped around the skewer several times. Layer of fat are placed between blanks.
The skewers are usually cooked in a horizontal position on the specially prepared bench top barbecues by turning. It is chopped in size of meat cubes with a knife. The most preferred spices are cumin, thyme and red hot pepper.