Hello everybody, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, kokoretsi. One of my favorites. This time, I will make it a bit unique. This will be really delicious.
SAKATAT FÜZESİ "KOKORETSi" ( Youtube Türkiye' de Bir İlk Mangalda Ciğerli Yunanistan Kokoreçi). Greek Easter Grill - Kokoretsi by Greek chef Akis Petretzikis. A traditional Greek specialty called Greek Easter grill - Kokoretsi.
Kokoretsi is one of the most well liked of current trending meals on earth. It’s appreciated by millions every day. It’s easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Kokoretsi is something that I’ve loved my entire life.
To get started with this recipe, we must first prepare a few ingredients. You can have kokoretsi using 9 ingredients and 4 steps. Here is how you can achieve that.
The ingredients needed to make Kokoretsi:
- Make ready 2 lamb offals (without the kidneys)
- Prepare extra sweetbreads
- Prepare 2 lamb caul fats
- Prepare 2 kg lamb intestines
- Get the juice of 2 lemons
- Take oregano
- Make ready salt
- Prepare pepper
- Prepare 1 little finely chopped garlic (optionally)
Put in platter, oil the kokoretsi pieces, season with extra. Kokoretsi is a traditional Greek Easter dish consisting mainly of seasoned lamb or goat offal wrapped with lamb or goat intestines. Kokoretsi is an ancient tradition that's now considered an Easter fixture, though it's made on other special occasions, as well. To begin, the cook dices up the lamb's liver, heart, kidneys, lungs, spleen.
Instructions to make Kokoretsi:
- Wash the intestines thoroughly. It is easier to wash them if you fit one end of the intestines on the tap, fill it with water and draw it down through the rest of the intestine with your fingers. Place them in a bowl with the lemon juice to whiten and firm them making sure that you pull the ends apart.
- Cut the offal to pieces that are the size of walnuts and let them strain. Season with pepper, sprinkle with oregano and the garlic and start adding them on a spit, alternately. Season with salt last, when you pass the pieces on the spit so that they are not slippery. One piece of liver, one lung, spleen, sweetbreads and then start over. When you are done, squeeze them tight so that there is no space between them and wrap them with the caul fats. Then wrap them as tight as possible with the intestines.
- Set the kokoretsi aside on the spit, covered, to dry and get the flavor from the seasoning. If you roast it over embers place the spit close to the embers at first and turn relatively fast until it gets golden brown. Then place it higher and turn leaving it for a while at its four settings. It has to be well cooked but not dripping.
- If you don't roast it over embers you can remove the spit very carefully and place the kokoretsi on a baking tray so that you cook it in the oven. Don't add any water because it lets out a lot of liquids. Brush with oil on both ways of cooking.
Download Kokoretsi stock photos at the best stock photography agency with millions of premium high quality, royalty-free stock photos, images and pictures at reasonable prices. Kokoreç or Kokoretsi is a dish of the Balkans and Anatolia consisting mainly of lamb or goat intestines, often wrapping seasoned offal, including sweetbreads, hearts, lungs or kidneys. #kokore tsi Shutterstock koleksiyonunda HD kalitesinde Greek Easter Kokoretsi Kokorech Kokorec Lamb temalı stok görseller ve milyonlarca başka telifsiz stok fotoğraf, illüstrasyon ve vektör bulabilirsiniz. Kokoretsi is a dish of the Balkans and Asia Minor, consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled. Greek #kokoretsi is a dish of consisting mainly of lamb or goat intestines!
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