Turkish Kokorec Recipe how to make Kokorec from start to finish Homemade Kokorec

You will see how to make traditional Turkish kokorec in this video.
ingredients for making lamb kokorec
100 meter small intestine of lamb, sold here by meter
the fatty part of the intestine, known as lamb or mumbar
rock salt
1 meter long and thick steel skewer
oak wood or oak charcoal is used for cooking
adding rock salt and water to the container
these lamb intestines have been washed 2 times and will now be washed 2 or 3 times more
In some regions, it is kept in milk to whiten and soften
During the washing process, water is pressed into the intestine and manually squeezed and emptied.
these large ones will be wrapped inside and the other small intestines will be wrapped around the outside
It is really difficult to prepare, it needs to be washed like this until it is clean
the intestines being tangled and knotted can make it difficult
It was washed 3 times more and it was washed 5 times in total. Now the wrapping process will be done.
oily parts are attached first, they are attached as you see first, then they will be wrapped around
the small intestine is tied and wrapped longitudinally first
small intestines are prepared by wrapping laterally for the outer layer
This way it looks quite heavy and big but when cooked it will shrink very much.
kokorec was prepared with the remaining intestines thinner and longer
This is how the kokore wrapping process is done, we will view the factory environment in the future.
A stone stove will be prepared at home to cook kokore
the stove is raised with wooden boards so that it is not on the ground
A square hearth is being prepared with cut pumice stones to make a fire.

fire furnace is prepared according to the length of steel skewers
A sheet plate is added to the base, too much oil of kokorec will flow, it will accumulate here
Open parts are covered with soil to prevent fire from falling under
The fire pit is now ready to start a fire, starting with materials that will burn easily
Kokore will be cooked slowly by burning oak wood
Kokore are placed across the fire, it will take a long time to cook 3 - 4 hours
If not slow cooked it will burn on the outside and will remain raw inside
The water and oil remaining in the intestines need to flow, for this it is provided to flow by stabbing a skewer.
After 4 hours, kokore was cooked, as you can see, the oil and water flowed out and became very small.
You have seen how it is prepared so far, now let's go to Kokore restaurant in our neighborhood.
Let's watch how to be served professionally
here charcoal is used to cook kokore
As I asked, the cooking time of these fabricated kokorecs exceeds 4 hours.
It will be prepared by sowing between bread and serving in the form of portions.
kokore being sliced
sliced kokore are fried on the grill
slices of kokore cut into smaller pieces, fried again
Kokore to be put in bread is finely chopped
Slice tomatoes, chopped onions, pickles are added to the serving plate.
Kokore is added and spices, salt, chili, thyme, cumin, black pepper,
finely chopped kokore and spices between bread
The table is being prepared, ayran is usually added as a drink next to kokore, then the feast is ready #Turkishkokorecrecipe #Turkishkokorecmaking #homemadeTurkishkokorec

00:00 welcome
00:11 bowel preparation washing
2:44 bowel wrapping stage
5:28 making kokorec quarry
6:34 kokorec roast stage
9:07 kokorec restaurant
9:36 kokorec how to present
13:27 how to eat kokorec