Item: Kokoreç
Rating: 5.54
Author: Yehanoha

<p>Kokore&ccedil; is a traditional dish that's also popular in other countries, especially in Greece, where it's known as <em>kokoretsi</em>. However, there are some differences between the Turkish and Greek versions. In Greek cuisine, people use lamb offal such as lungs, kidneys, hearts, and liver, and in T&uuml;rkiye, they use small and large intestine and sweetbreads without any additional ingredients. For the Turkish version, kokore&ccedil;, the ingredients are rinsed and cleaned, then wrapped onto iron skewers to be grilled over charcoal. Once done, the dish is usually served with bread or tucked inside the bread with various spices such as oregano, cumin, and chili flakes. You can find this dish at street food vendors or in countless kokore&ccedil; restaurants.</p>

Kokoreç

Türkiye

Kokoreçci Dursun Usta

Dursun ustam olmadı be, cok daha iyi olabilirdi bundan eminim. Kokoreç fırınlandıktan servis edilmeden önce köz üzerinde tekrar pişiyor. Eskiden alışık olduğumuz o köz tadını almak mümkün. Kullandığı baharatlar taze ve uyumlu.  Ancak ekmek için bence oldukça yetersiz, yarım ekmekte aklımda kalan 2 ısırık olduk. Başkasına tavsiye etmiyorum.

Kokoreç review by Yehanoha at Kokoreçci Dursun Usta, Çankaya/Ankara

Kokoreç

Kokoreçci Dursun Usta

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Yehanoha

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