 Multiple rolls of kokoretsi roasting on wood fire in İzmir, Turkey | |
| Type | Meat dish |
|---|---|
| Place of origin | Byzantine Empire |
| Region or state | Balkans,Asia Minor |
| Main ingredients | Lamb or goat intestines,offal (sweetbreads, hearts, lungs or kidneys) |
Kokoretsi orkokoreç is a dish of theBalkans andAnatolia (Asia Minor), consisting oflamb orgoatintestines wrapped around seasonedoffal, includingsweetbreads,hearts,lungs, orkidneys, and typically grilled; a variant consists of chopped innards cooked on agriddle. The intestines of suckling lambs are preferred.
A dish identical to modern kokoretsi is first attested in the cuisine of theByzantines.[1][2] They called itπλεκτήν (plektín),κοιλιόχορδα (koilióchorda), orχορδόκοιλα (chordókoila); the latter two are preserved with the meaning of wrapped intestines in the Greek idioms ofCorfu asτσοιλίχουρδα (tsoilíchourda), ofPlovdiv asχορδόκοιλα (chordókoila), ofChios asσοιλίγουρδα (soilígourda), ofPontians asχορδόγκοιλα (chordógkoila), and in part, ofZagori andArgyrades asχορδή (chordí), ofThessaly asχουρδή (chourdí), of northernPeloponnese asκορδιά (kordiá) orκόρδα (kórda), and ofVogatsiko asκουρδί (kourdí).[1] Other names found in medieval texts areγαρδούμιον (gardoúmion) andγαρδούμενον (gardoúmenon), from whichγαρδούμπα (gardoúmpa) andγαρδουμπάκια (gardoumpákia) derive, as alternative names for a smaller version of kokoretsi inGreece.[1][2] ΤheMedieval Greekγαρδούμιον (gardoúmion) in turn derives fromLatincaldumen; fromcaldus orcalidus 'warm, hot'.[3]
According to Greek linguist and philologistGeorgios Babiniotis, theGreek wordκοκορέτσι (kokorétsi) comes fromAlbaniankukurec.[3] According toTurkish Armenian linguistSevan Nişanyan, Albaniankukurec is aloanword derived fromSerbo-Croatian andBulgariankukuruza, originally meaningcorncob in these languages.[4] Nişanyan also asserts that the Greek word is not derived from the Albaniankukurec, but both words arecognates that were loaned fromSouth Slavic languages independently.[4] TheAromanian name iscucureci.[5]
TheTurkish wordkokoreç was first attested inLokanta Esrarı; a short story written in 1920 by the Turkish authorÖmer Seyfettin. The author wrote that the first time he heard ofkokoreç, was when it was presented to him as a specialty of anAthenian who worked in anIstanbul restaurant; it was described as a Greek dish made from small lamb intestines.[4][6] The Turkish word derives from the Greekκοκορέτσι (kokorétsi).[3][7]
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The offal, along with some fat, is washed and cut into ½ to ¾-inch thick pieces, and lightly seasoned withlemon,olive oil,oregano,salt,pepper, and sometimes garlic. The intestine is turned inside out and carefully washed, then rubbed with salt and often soaked in vinegar or lemon juice and water.
The filling meats are threaded onto a longskewer and wrapped with the intestine to hold them together, forming a compact roll usually about 16–24 inches long by 1½–3 inches in diameter.
Kokoretsi is usually roasted on ahorizontal skewer over a charcoal, gas, or electrical burner, and may be basted with lemon juice and olive oil.
A quite different preparation mixes the chopped innards with chopped tomatoes and green peppers, and then cooks them on a largegriddle with hot red pepper and oregano added. The cook constantly mixes and chops the mixture using twospatulas. When done, the dish is kept warm aside on the griddle until someone orders a serving.
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The cooked kokoretsi is chopped or sliced, sprinkled withoregano, and served on a plate. Sometimes it is served on a piece offlatbread. Some addtomatoes or spices in it. It may also (especially in Turkey) be served in half a baguette or in a sandwich bun, plain or garnished, almost always with oregano and red pepper. In Turkey, common side dishes are pickled peppers or cucumbers. It is often seasoned with lemon, oregano, salt, a pepper, and typically accompanied by wine orrakı.
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The Byzantines treated the small intestines of sheep and goats the same way as modern Greeks do when making kokoretsi.[1][2] Through a simple process, the intestines were inverted with the help of a small stick in order to be cleaned. They were then wrapped inbraids, in the appropriate shape, or around other entrails on a skewer.[1][2]
In modern times, kokoretsi is traditionally served for OrthodoxEaster celebrations; eaten as an appetizer while the lamb (being the main dish) is roasting.[8] It is also served year-round.[9] Gardouba (γαρδούμπα) or gardoubakia (γαρδουμπάκια) is a smaller version of kokoretsi; it may be grilled like kokoretsi, roasted in a pan, or cooked in the oven.
Due to outbreak ofmad cow disease in the late '90s, banning the consumption of offal was considered.[10] However, the idea was abandoned.[citation needed]
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Kokoretsi is one of the most consumed fast foods in Turkey,[11] being described as "the signature delight" of the country.[12] Although it is also served in some restaurants, most of the kokoretsi is prepared, cooked and sold in smallkiosks year-round, and is usually consumed as a sandwich. Kokoretsi makers are calledkokoreççi in Turkish.
In the early 2000s, during theTurkish accession to the European Union it has been speculated by the Turkish media that EU regulations regarding sheep's offal would eventually lead to a ban on kokoretsi, if Turkey ever become a member state.[13][12]
TheAromanians also prepare kokoretsi.[14][5]
Οι Βυζαντινοί μεταχειρίζονταν τα λεπτά έντερα των αιγοπροβάτων όπως περίπου και οι σημερινοί Έλληνες όταν παρασκευάζουν κοκορέτσι· ονομάζονταν χορδαί ή χορδία (ή κόρδα στην βόρεια Πελοπόννησο) και με μια απλή διαδικασία αναστρέφονταν με την βοήθεια ενός μικρού ξύλου για να καθαριστούν. Τυλίγονταν στην συνέχεια σε πλεξούδες, με το ανάλογο σχήμα, ή γύρω από άλλα εντόσθια σε σούβλα, όπως το κοκορέτσι. Άλλες ονομασίες που εντοπίζονται σε μεσαιωνικά κείμενα είναι τα γαρδούμενον και γαρδούμιον, που θυμίζουν την ονομασία γαρδούμπα.
Mihail, kokoreç müjdesi verir anlatıcıya: "Kozmos'tan bir aşçı çırağı kaçırdık, şimdi bize geldi. Atinalı. Kokoreç yapmasını biliyormuş. Yarın yaptıracağız." Fakat, kokoreç'i bilmez anlatıcı. Söz Mihail'in: "Ah, bilmezsin. Kuzu bağırsağı. Kız saçı gibi örülü. Ah beğimu, bak ne kadar güzel. Görezeksin. Görezeksin."
