What is Kokoretsi?

2 The intestine is the most common item used. Cooking a bowl also includes sweet breads, a culinary term used for the brake gland and pancreas of animals, as well as heart, kidneys and lungs. The recipe of Kokoretsi originated when people began to feel that they should not lose part of the animal cooked during Easter time. Kokoretsi is classified as a starting bowl.

To prepare the food, the organs that make up the main component of Kokoretsi are thoroughly washed, especially the intestines. They are then cut into small pieces and roots of salt, pepper, oregano, olive oil and lemon juice. After the pieces are introduced into a horizontal skewer, they are covered with a thin film membrane from the intestine, referred to as caul fat. This type of package is supposed to maintain all pieces in place.

Kokoretsi is traditionally prepared for coal, although in modern times gas and electric burners are equally common. Some people prefer to add sliced ​​green peppers and tomatoes between skewers. After completing the roasting process, Kokoretsi is maintainedOpaded in a warm place, usually a grate, for administration.

Greece is not the only place where Kokoretsi enjoys extensive popularity. Food is also consumed by people living in the Balkans, a region that covers southeastern Europe and includes other countries such as Albania, Bulgaria and Serbia. Kokoretsi is also identified with anatolia, the westernmost protrusion of Asia Minor, which usually consists of Turkey.

The name of the food that is Greek actually comes from the Albanian term Kukurc. The aromans, who mostly live in the Balkan regional countries of Greece in Albania, Macedonia and Bulgaria, call it Kukuretsu. Turkish people call it a cocorec who is derived from the Greek period.

In Greece, Kokoretsi is available throughout the year, usually in small restaurants called Tavernas. It is traditionally consumed during Easter Sunday. Some people prefer to serve flat bread, decorated with tomatoesand spices. It is a popular custom in Turkey to turn Kokoretsi into a sandwich using thin loaves of French bread called baguettes and on some occasions can be served with cucumbers or pickled peppers.