Where to eat the best Kokoreç in Turkey?

A delightful summer-style kokoreç (lamb intestine dish) served between standard market bread, with an old-fashioned, charcoal-grilled flavor. Not overwhelmed with spices; the spices used aren't in powder form. I liked the kokoreç.

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.

The kokoreç is quite dry and difficult to finish. It's also too spicy; you can't really tell what you're eating. Despite this, the Google reviews and ratings are very high.

They sliced it thinly, I liked that. The spices and aroma were nice. At first bite, it felt like I was eating a lot of bread, but then the amount of kokoreç increased. It was better than most kokoreç I've eaten.

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.

I ate half a portion of kokoreç (a Turkish dish made from lamb intestines). It was completely ordinary, nothing special about it. They chop it very finely and put very little filling in it. The only good thing is that they have unlimited and varied pickles.