Kokoretsi
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Kokoretsti cooking on a spit |
Kokoretsi is a traditional
Greek dish typically consumed at
Easter, consisting mainly of seasoned lamb, goat or pork
offal. Recipes usually include chopped
intestines,
sweetbreads,
hearts lungs and/or
kidneys, marinated in lemon, olive oil and oregano, and seasoned with salt, pepper and kefalotiri (goats cheese).
First, the heart, the kidneys, the lungs etc. are cleaned thoroughly and cut into medium sized pieces. They are then put onto a spit in the form of a large
souvlaki and seasoned. After that, the small intestine is used to paritally cover the pieces of the internals by winding it around the spit. The kokoretsi is then ready to roast over charcoal.
Today, many greek
tavernas have kokoretsi listed in their menus, and serve it to their customers on a regular basis. Due to the
mad cow disease in the late 90's there have been thoughts on whether the consumption of the animals' offal should be prohibited or not. However, due to the fact that kokoretsi is a dish strongly integrated into the Greek tradition, the idea was abandoned.
