Turkish Kokorec (Lamb Offal Wrap)
Tender lamb heart, liver, and intestines seasoned with cumin and red pepper, grilled until crispy and wrapped in flatbread. A beloved Turkish street food with bold, savory flavor.
- Total time
- 25 min
- Servings
- 2
- Calories
- 520
- Protein
- 42g
Ingredients
- 1 lb lamb heart, liver, and intestines (cleaned and trimmed)
- 3 tablespoons olive oil
- 1 teaspoon ground cumin
- ½ teaspoon red pepper flakes
- 1 to taste salt and pepper
- 2 large pieces flatbread or pita
Instructions
- 1
Pat the lamb heart, liver, and intestines dry with paper towels, then cut the heart and liver into 0.5-inch cubes, and cut the intestines crosswise into 2-inch lengths.
- 2
Place the cut offal in a bowl and add 3 tablespoons olive oil, 1 teaspoon cumin, 0.5 teaspoon red pepper flakes, and salt and pepper; toss until everything is evenly coated.
- 3
Heat a 12-inch skillet over medium-high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.
- 4
Pour the offal mixture into the hot skillet and let it sit without stirring for 2 minutes until the bottom begins to brown and crisp.
- 5
Stir and break apart the offal with a wooden spoon, then cook for another 4–5 minutes, stirring once every 60 seconds, until all pieces are browned on the outside and cooked through.
- 6
Warm the flatbread in a dry skillet over medium heat for 30 seconds on each side until pliable.
- 7
Lay the warm flatbread flat on a plate and spoon the cooked offal mixture down the center of each piece.
- 8
Fold the flatbread over the filling or roll it tightly, then serve immediately.
Tools you’ll need
- paper towels
- cutting board
- knife
- medium bowl
- 12-inch skillet
- wooden spoon
- plate
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