Turkish Kokorec

Turkish Kokorec
06 May 2024

Kokoreç, which has carried over from Ottoman cuisine to the present day, is a dish that attracts a lot of attention both in Anatolia and in Balkan countries. Kokoreç, made from the thin intestine of sheep, is among the first dishes that come to mind when it comes to street flavors. Thinly sliced meat is mixed with spices and then put between bread. The kokoreç on the street is put on a skewer and cooked by rotating it. So, how to make kokoreç at home? If the ingredients are ready, we can move on to the details of the homemade kokoreç recipe.

How Many Calories in 1 Portion of Kokoreç?

One serving of kokoreç has approximately 215 calories. One serving of kokoreç weighs 250 grams.

Prep Time : 15 mins
Cook time : 30 mins
Servings : 4 People
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Turkish Kokorec


  • 4 slices of prepared kokoreç
  • 1 tomato
  • 2 green peppers
  • Salt
  • 2 tablespoons sunflower oil
  • Black Pepper
  • Red chili pepper
  • Thyme
Turkish Kokorec


  1. First, cut the kokorec into rounds and put them in a heated pan.
  2. Be careful that it cooks slowly. Let the kokorec cook in its own oil for 6-7 minutes.
  3. Set the kokorecs aside. Add a spoonful of vegetable oil to the pan.
  4. Peel the tomatoes and cut them into thin cubes. Finely chop the bell peppers.
  5. Put the tomatoes and peppers in the pan and sauté.
  6. While the tomatoes are cooking, cut the kokorecs into small pieces.
  7. When the tomatoes and peppers start to absorb the sauce, add the chopped kokorecs and fry for a few minutes.
  8. Finally, complete the roasting process by adding the spices.
  9. Fill the kokorecs you have prepared with the bread dipped in oil and serve. Enjoy your meal.
Serving Suggestions

You can serve kokoreç with ayran, pickle juice, or turnip juice.

Expert Tips
  • First of all, buy kokorec from a place you know and rely on.
  • It is thyme that adds flavor to kokorec. Therefore, using a special thyme will increase its flavor.
  • Cook the kokorecs over medium heat. In this way, you can ensure that the meat cooks better.
  • Use the spices of kokorec in moderation.
  • Dip the bread into the oil in the pan before serving.
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