Kokoretsi: Difference between revisions
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a) jaghoor baghoor is very different, not wrapped and grilled; b) restore etymology (removed a long time ago); c) origin is somewhere in Ottoman Emp, but unclear where (Albania? Greece? Asia Minor?) |
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| caption = Multiple rolls of kokoreç roasting on wood fire in İzmir, Turkey |
| caption = Multiple rolls of kokoreç roasting on wood fire in İzmir, Turkey |
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| country = [[Ottoman Empire]] |
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| region = [[Balkans]], [[Asia Minor]] |
| region = [[Balkans]], [[Asia Minor]] |
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==Etymology== |
==Etymology== |
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The name ''kokoretsi'' comes from [[Albanian language|Albanian]] ''kokorets''.<ref>Georgios Babiniotis, [[Babiniotis dictionary|Λεξικό της Νέας Ελληνικής Γλώσσας]], ''s.v.''</ref> |
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The dish is also known as ''jaghoor baghoor'' ("lamb's liver") in [[Persian language|Persian]]<ref>{{Cite web|title = Jaghoor Baghoor (Lamb’s Liver)|url = http://www.thepersianpot.com/recipe/jaghoor-baghoor-lambs-liver/|website = The Persian Pot|access-date = 2016-01-31}}</ref> and ''cizi bizi'' in [[Azerbaijani language|Azerbaijani]]. The origins of kokoretsi are traced back to ancient Greek sacrifices to god, where intestines were broiled over the altar, as depicted in numerous ancient Greek ceramic pottery.{{Citation needed|date=May 2016}} |
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==Preparation== |
==Preparation== |
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Revision as of 15:29, 7 October 2017
 | This article needs additional citations for verification. (February 2013) |
 Multiple rolls of kokoreç roasting on wood fire in İzmir, Turkey | |
| Type | Meat dish |
|---|---|
| Place of origin | Ottoman Empire |
| Region or state | Balkans, Asia Minor |
| Main ingredients | Lamb or goat intestine's, offal (sweetbreads, hearts, lungs or kidneys) |
Kokoretsi (Template:Lang-gr) or kokoreç (Turkish) is a dish of the Balkans, Greece, Azerbaijan, Iranian Azerbaijan and Turkey consisting of lamb or goat intestines wrapped around seasoned offal, including sweetbreads, hearts, lungs, or kidneys, and typically grilled; a variant consists of chopped innards cooked on a griddle. The intestines of suckling lambs are preferred.
Etymology
The name kokoretsi comes from Albanian kokorets.[1]
Preparation
The offal, along with some fat, is washed and cut into ½ to ¾-inch thick pieces, and lightly seasoned with lemon, olive oil, oregano, salt, pepper, and sometimes garlic. The intestine are 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 long skewer 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 a horizontal 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 large griddle with hot red pepper and oregano added. The cook constantly mixes and chops the mixture using two spatulas. When done, the dish is kept warm aside on the griddle until someone orders a serving.
Serving
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The cooked kokoretsi is chopped or sliced, sprinkled with oregano, and served on a plate. Sometimes it is served on a piece of flatbread. Some add tomatoes 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 or raki.
National and regional
Greece
Kokoretsi is typically available in restaurants, ouzeris and tavernas year round in Greece, but for the most part it remains a festival dish ordinarily prepared only once a year at home during Orthodox Easter celebrations when it is traditional for Greek families to spit-roast a whole lamb. It serves as a "meze" or appetizer until the lamb is ready.
Due to outbreak of mad cow disease in the late '90s, banning the consumption of offal was considered. However, the idea was abandoned.[citation needed]
Gardouba (γαρδούμπα) or gardoubakia (γαρδουμπάκια) is a smaller variant of kokoretsi; it may be grilled like kokoretsi, or roasted in a pan. Its name comes from the Italian caldume.[2]
Turkey
Kokoreç is one of the most consumed fast foods in Turkey.[citation needed] Most of it is prepared, cooked and sold in small kiosks year-round, and is usually consumed as a sandwich after having alcohol. It is also served in some restaurants.
See also
- List of goat dishes
- List of lamb dishes
- Torcinello, a similar southern Italian dish
References
- ^ Georgios Babiniotis, Λεξικό της Νέας Ελληνικής Γλώσσας, s.v.
- ^ Λεξικό της Κοινής Νεοελληνικής, s.v.
