Calis Beach and Fethiye Turkey Discussion Forum
Turkey Related Subjects => Recipes & Turkish Cooking Section => Topic started by: KKOB on July 18, 2016, 14:15:19 PM
-
For anyone in the UK missing Kokorec, here's how I do it.
A Recipe for Kokoreç or Kokoretsi
250g of Rolled Lamb Breast - finely chopped (You can also add a finely chopped Lamb's Kidney)
1 Onion - finely sliced or diced
2 cloves of Garlic - crushed
1 tsp dried Thyme
1 tsp dried Oregano
1 tsp dried Mint
1 Tomato - cored and finely sliced or diced
1 Green chilli - finely sliced
1 Red chilli - finely sliced
Salt to season
1 Baguette or Small Tiger Loaf
1 Bag of Baby Spinach or Mixed Salad Leaves
Mayonaisse
Heat a large, non-stick frying pan on maximum heat until the surface of the pan begins to smoke.
Put all the Lamb Breast in the pan. You don’t need to use any oil as the fat from the meat will be sufficient to cook the rest of the ingredients.
After a couple of minutes, when the lamb has begun to colour, put in the rest of the ingredients, except the tomato. Allow to cook for 3 or 4 minutes while keeping the ingredients on the move in the pan. For the final minute, throw in the tomato.
Slice the Baguette or Tiger Loaf lengthways and remove some of the bread from the centre. Half fill with Spinach or Salad Leaves, add a generous amount of Mayonaisse, and then the Kocorec mix.
Afiyet olsun
-
Yes please ;D
-
That sounds like a wonderful meal.
Thank you for posting.
-
The proper recipe is made from Lamb or Goats intestines, and their Innards. Yuk.
-
The proper recipe is made from Lamb or Goats intestines, and their Innards. Yuk.
Yeah, offal eh ? ;)
-
I must say your recipe is much more tempting than if made with intestines. I must try it, thank you - it sounds lush! :P ;D
-
At least if you leave out the intestines you are not not going to get the blood poisoning (streptoccocus bovis) that put me in hospital for two months.
-
I tried it with the original (intestines) recipe in Fethiye and it had a lot of nasty, white, chewy tubes throughout.
It smelled wonderful whilst cooking but the texture was god awful.
This looks much more the ticket.
My local butcher (Aune Valley Meat, Loddiswell - deep in the Devon countryside) sells breast of lamb at 90pence per kilo (pigs' trotters are free and added to pea soup are a feast).
So far, this recipe is about 30 pence per meal plus the cost of bread.
Afiyet olsun indeed!
-
I've taken a snapshot of the recipe too, thanks :D
-
I tried it with the original (intestines) recipe in Fethiye and it had a lot of nasty, white, chewy tubes throughout.
It smelled wonderful whilst cooking but the texture was god awful.
I have never tried the 'original recipe' and if I am ever even remotely tempted (because it's the end of the world and the only food available), I will recall your description Stuart and barf.
Cheers.
-
The white, chewy tubes are the bits I missed the most ! My local butcher can supply me with fresh clean intestines if I'm prepared to order in advance, but a rolled breast is good enough.
-
Next week: Take 1 large ox heart.
(http://www.thepolivkafamily.com/wp-content/uploads/2012/09/120917.BeefHeart2.jpg)
-
Next week: Take 1 large ox heart.
(http://www.thepolivkafamily.com/wp-content/uploads/2012/09/120917.BeefHeart2.jpg)
Rather have a T Bone steak?