Where to eat the best Kokoreç in Çankaya?

The average price of kokoreç (a Turkish dish made from lamb intestines) is expensive; the wrapping is nicely cooked and crispy, but the inside is overcooked and tough.

I ate a quarter portion of the kokoreç (a Turkish dish made from lamb intestines), and the kokoreç was generally dry. It wasn't soft inside and didn't melt in my mouth. It's not essential; however, for someone who enjoys trying kokoreç, it was still a pleasant experience.

A good kokoreç (lamb intestine dish), above average. It arrived hot and fresh. The fat content could be reduced. I ate a quarter portion; I couldn't have eaten more anyway because of the fat.

The kokorec was hard and dry, coarsely chopped, but it didn't fall apart on the first bite. The bread was unnecessarily thick; if you had the inside removed, the outside would still be thick. I had the mersin liver with it. It wasn't very funny. The price for kokorec must be quite high considering it's so expensive. We go once or twice a year. If Manita is well-dressed, go. If you're in Çayyolu, go. If you're a student at Vakıf University, go. In short, there's nothing appealing to the palate.

Meşhur gurme lokasyonun meşhur kokoreçi. Tat konusunda beni tatmin etmedi. Az baharatlar, yeterince pişmemiş ve kıyılmamış bir kokoreç. Yerken can sıkıyor. Acele yapılmış tatsız bir kokoreç.

Dursun was not my master, I am sure it could have been much better. Kokoreç is cooked on embers again after it is baked before being served. It is possible to get that ember taste that we were used to. The spices he used are fresh and harmonious. However, I think it is quite insufficient for bread, all I remember is 2 bites of half a loaf. I do not recommend it to anyone else.