🥖 Kokoreç
Kokoreç is lamb offal wrapped in lamb intestines and slowly roasted on a horizontal spit over charcoal, then chopped on a griddle with oregano, chili and black pepper. It is stuffed into half a loaf of bread and eaten as late-night street food. The texture is crisp at the edges and rich, with a deep savory flavor.
Diets
Allergens
Contains (in a typical recipe):
What it is made of
Recipe
Ingredients
- 800 g lamb offal (sweetbreads, intestines), cleaned
- 1 tbsp dried oregano
- 1 tsp chili flakes
- 1 tsp black pepper
- 1 tomato, diced
- 1 green pepper, diced
- 4 pieces of bread (about 80 g each)
- Salt
Method
- Wrap the cleaned offal tightly in the intestines around a spit or skewer.
- Roast slowly over medium charcoal for 1.5–2 hours, turning, until crisp.
- Chop finely and toss on a hot griddle with tomato, pepper and spices.
- Stuff into the bread and serve hot.
How to make it lighter
- Order a half (yarım) portion — kokoreç is high in fat.
- Eat it with fresh tomato and pepper and leave part of the bread.
- Treat it as a whole meal rather than a snack on top of dinner.
History
Kokoreç is sold from street stalls and small shops across Turkey, especially in Istanbul and İzmir, and closely related versions are eaten in Greece and the Balkans.
Count it in one photo
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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →