Turkish Lamb Organ Kokoretsi with Intestine Wrapping

Ingredients

• 500 g lamb testicles
• 300 g lamb liver
• 200 g lamb heart
• 2 piece cleaned lamb intestines
• 4 tbsp olive oil
• 4 clove garlic
• 2 tsp dried oregano
• 1 tsp red pepper flakes
• 2 tsp salt
• 1 tsp black pepper
• 3 piece bay leaves
• 1 piece lemon

Instructions

1. Clean the organs

   Rinse all lamb organs under cold running water for 5-10 minutes until completely clean. Remove any visible fat, membranes, or blood vessels with a sharp knife. Pat completely dry with paper towels until no moisture remains. Do not skip the thorough cleaning as it removes any strong odors.

2. Prepare the seasoning

   Mince the garlic cloves into fine pieces. Mix minced garlic with olive oil, oregano, red pepper flakes, salt, and black pepper in a large bowl for 2-3 minutes until well combined. The mixture should smell aromatic and coat a spoon easily. Do not add too much salt initially as it can draw out moisture.

3. Season the organs

   Cut all organs into uniform 3cm chunks for even cooking. Toss the organ pieces in the seasoning mixture over medium heat for 3-4 minutes until every piece is well coated. The meat should glisten with oil and spices. Do not let the garlic burn or it will become bitter.

4. Wrap with intestines

   Carefully stretch the cleaned intestines and wrap them tightly around the seasoned organ mixture over low heat for 8-10 minutes. Create a compact sausage-like shape, ensuring no gaps remain. The intestines should be snug but not torn. Do not wrap too loosely or the filling will escape during cooking.

5. Secure the wrapping

   Tie both ends of the intestine casing securely with kitchen string over low heat for 2-3 minutes. Add bay leaves around the tied sections for extra flavor. The package should feel firm and hold its shape when lifted. Do not tie too tightly as the filling will expand during cooking.

6. Initial cooking

   Place the wrapped kokoreç in a large pot with enough water to cover over medium heat for 25-30 minutes. Simmer gently until the intestines turn opaque white and feel firm to touch. The water should bubble gently, not boil vigorously. Do not cook too rapidly or the casing may split.

7. Final grilling

   Remove from water and grill over medium-high heat for 12-15 minutes, turning every 3-4 minutes. The exterior should develop golden-brown color with slight charring. The casing should be crispy and make a slight crackling sound when pressed. Do not char completely black or it will taste burnt.

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