Kokoretsi

Kokoreç ( German pronunciation: Kokoretsch ) is a Turkish specialty and consists of chopped, grilled or fried Lammdärmen. It is eaten both as a snack served in the Turkish baguette ( francala ), as well as on the plate with side dishes as a main meal. Kokoreç is known throughout Turkey and very popular. Even in Greece and the Balkan Peninsula it is common.

Production

After carefully cleaning the intestines are coil-like wound on skewers. The core of such a bowel role and the intermediate layers consist of lamb fat in order to prevent dehydration of the food during grilling or frying.

Preparation

Kokoreç is either crushed roasted on the hot plate or often traditionally rolled in larger restaurants on a horizontal spit and in a special grill that is usually fired with charcoal, turning grilled.

The spices most commonly used are mainly salt, pepper, oregano and hot paprika or coarse chopped red pepper flakes.

Served Kokoreç, chopped into small pieces, on request, either on the plate or very often in a half or quarter loaf small Turkish ( Somun or Francala ), which is similar stuffed like a kebab with the ingredients.

It differs in Turkey between Istanbul and Izmir variant. The Istanbul- variant is also served with chopped tomatoes and onions, whereas dispenses with the Izmir variant on tomatoes and onions.

Trimmings

As a drink in the company preferred to Kokoreç either Şalgam, a sharp beet juice or ayran, a kind of salty yogurt drink is drunk traditional. As a side dish to be desired sharp, pickled green chillies or other pickled vegetables (see also: mixed pickles ) served.

Others

Earlier, it was often sold by street vendors in Turkey, but this was later banned for reasons of hygiene and thus the sale was limited to restaurants. As before, there are many sellers who in small mobile trolley barbecue cook her Kokoreç over charcoal and sell directly to walk-in customers. The food continues to enjoy huge popularity and is even more than the typical Turkish doner kebab snack.

Origin and etymology

The origin of Kokoreç or the etymology of the word can not be determined beyond all doubt now. It is prepared well in Greece as well as in several Balkan countries. In Greece, for example, a similar form known as Kokoretsi.

In the Serbian language, the word Kukuruz corn, which could indicate the similar form of Kokoreç roles. The same is true in many other Slavic languages ​​, such as Russian or Polish Kukuruza kukurydza always with the meaning corn.

Another possibility is a word origin or even the origin of the food also from the Albanian language; here is called the similar word Kukurec what translated means, however, turn tripe. Here one could speculate on a possible past of preparation of tripe in Albania, which as the catchment could be explained in the Turkish cuisine. So maybe could be the name ' Kokoreç ' have been taken over, but instead of tripe time now Lammdärme were used. For all these mentioned theories but so far there is no secure evidence.

• Turkish Cuisine
• Fast food