Kokorec

Ingredients

• 2 pounds lamb intestines (cleaned and rinsed)
• 2 whole lamb heart, trimmed of excess fat
• 1 pound lamb liver
• ½ pound lamb spleen
• ½ pound lamb lungs
• 3 tablespoons extra-virgin olive oil
• 3 whole fresh red chilies, halved and seeded
• 1 cup fresh flat-leaf parsley, roughly chopped
• ½ cup fresh mint, roughly chopped
• 4 whole garlic cloves, minced
• 1.5 teaspoons ground Aleppo pepper
• 1 teaspoon ground cumin
• ½ teaspoon ground black pepper
• 1 teaspoon kosher salt
• 2 tablespoons fresh lemon juice
• 4 pieces warm Turkish pita or flatbread
• 2 whole fresh lemon wedges
• 2 whole fresh hot chilies, sliced

Instructions

1. 1

   Prepare your workspace: Rinse the 2 pounds of lamb intestines under cool water and inspect for any remaining debris. Lay them out on paper towels to air-dry slightly — they should be moist but not dripping, which helps them wrap evenly around the filling.

2. 2

   Cut the offal: Trim any connective tissue and excess fat from 2 lamb hearts, then cut them into 1-inch cubes. Cut 1 pound of lamb liver into 1-inch pieces. Cut 0.5 pounds of lamb spleen into 1-inch pieces. Cut 0.5 pounds of lamb lungs into 1-inch pieces. All pieces should be roughly uniform so they cook at the same rate.

3. 3

   Prepare the aromatics and spices: Mince 4 garlic cloves into fine pieces. Roughly chop 1 cup of fresh flat-leaf parsley and 0.5 cup of fresh mint. Measure out 1.5 teaspoons ground Aleppo pepper, 1 teaspoon ground cumin, 0.5 teaspoon ground black pepper, and 1 teaspoon kosher salt into a small bowl.

4. 4

   Make the filling: Heat 3 tablespoons of extra-virgin olive oil in a large skillet over medium heat. Once the oil is shimmering, add the minced garlic and sauté for 30 seconds until fragrant. Add all the cut offal pieces and stir frequently. Cook until the meat is no longer raw on the surface, about 4-5 minutes — it will still be slightly pink inside, which is correct. Add the Aleppo pepper, cumin, black pepper, and salt, stirring constantly for 1 minute until the spices coat every piece and the kitchen fills with an aromatic, warm spice smell. Remove from heat and stir in the lemon juice, fresh parsley, and mint. Taste and adjust seasoning if needed. Let cool slightly, about 5 minutes.

5. 5

   Assemble the kokorec: Take the cooled filling mixture and divide it into 4 equal portions — the filling should still be warm enough to hold together slightly. Begin wrapping the first portion: lay a cleaned lamb intestine on a clean work surface. Starting at one end, place a handful of the filling onto the intestine, then wrap and coil the intestine around it tightly, like you are wrapping a spring — the filling should be completely enclosed. Tuck in the ends tightly so nothing escapes during cooking. Repeat with the remaining filling and intestines.

6. 6

   Prepare the grill: If using a charcoal grill, light it 15 minutes ahead and arrange coals for medium-high heat — you should be able to hold your hand 2 inches above the grate for about 3-4 seconds. If using a gas grill, preheat to medium-high (around 400°F). Oil the grate lightly with a folded paper towel dipped in olive oil.

7. 7

   Grill the kokorec: Place each wrapped bundle seam-side down on the hot grill grate. Do not move them for the first 3-4 minutes — you want the intestine casing to char slightly and develop a golden-brown crust with some dark spots. Listen for a gentle, steady sizzle. Carefully turn the bundles and grill the other side for another 3-4 minutes, again leaving them undisturbed so the casing crisps evenly all over.

8. 8

   Finish grilling: Continue turning the bundles every 2-3 minutes for another 6-8 minutes total, until the intestine casing is deeply browned and slightly charred all over, and the filling is cooked through — cut open one to check the interior is no longer pink. The kokorec is ready when the exterior is crispy and slightly crackling, and the filling is hot throughout.

9. 9

   Transfer the grilled kokorec bundles to a cutting board and rest for 2-3 minutes — this allows the juices to settle slightly inside the casing.

10. 10

    Warm 4 pieces of Turkish pita or flatbread on the grill grate for 30 seconds per side, or wrap them in aluminum foil and warm them by the grill's edge.

11. 11

    To serve: Place each kokorec bundle on a piece of warm pita bread. Garnish with sliced fresh hot chilies and serve immediately with fresh lemon wedges on the side. Squeeze fresh lemon juice over the kokorec just before eating for brightness that cuts through the richness of the offal.

Tools you’ll need

• large skillet
• charcoal or gas grill with grate
• cutting board
• sharp chef's knife
• paper towels
• small mixing bowl
• metal grilling tongs
• instant-read thermometer (optional but helpful)
• aluminum foil

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