Kokoretsi

A dish identical to modern kokoretsi is first attested in the cuisine of the Byzantines.[1][2] They called it πλεκτήν (plektín), κοιλιόχορδα (koilióchorda), or χορδόκοιλα (chordókoila); the latter two are preserved with the meaning of wrapped intestines in the Greek idioms of Corfu as τσοιλίχουρδα (tsoilíchourda), of Plovdiv as χορδόκοιλα (chordókoila), of Chios as σοιλίγουρδα (soilígourda), of Pontians as χορδόγκοιλα (chordógkoila), and in part, of Zagori and Argyrades as χορδή (chordí), of Thessaly as χουρδή (chourdí), of northern Peloponnese as κορδιά (kordiá) or κόρδα (kórda), and of Vogatsiko as κουρδί (kourdí).[1] Other names found in medieval texts are γαρδούμιον (gardoúmion) and γαρδούμενον (gardoúmenon), from which γαρδούμπα (gardoúmpa) and γαρδουμπάκια (gardoumpákia) derive, as alternative names for a smaller version of kokoretsi in Greece.[1][2] Τhe Medieval Greek γαρδούμιον (gardoúmion) in turn derives from Latin caldumen; from caldus or calidus 'warm, hot'.[3]

According to Greek linguist and philologist Georgios Babiniotis, the Greek word κοκορέτσι (kokorétsi) comes from Albanian kukurec.[3] According to Turkish-Armenian linguist Sevan Nişanyan, Albanian kukurec is a loanword derived from Serbo-Croatian and Bulgarian kukuruza, originally meaning corncob in these languages.[4] Nişanyan also asserts that the Greek word is not derived from the Albanian kukurec, but both words are cognates that were loaned from South Slavic languages independently.[4]

The Turkish word kokoreç was first attested in Lokanta Esrarı; a short story written in 1920 by the Turkish author Ömer Seyfettin. The author wrote that the first time he heard of kokoreç, was when it was presented to him as a specialty of an Athenian who worked in an Istanbul restaurant; it was described as a Greek dish made from small lamb intestines.[4][5] The Turkish word derives from the Greek κοκορέτσι (kokorétsi).[3][6]

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 is 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.

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 rakı.

• 
  Sliced kokoretsi, served with flatbread and french fries in Ioannina
• 
  Kokoretsi with tomatoes and spices, served on bread in Eminönü
• 
  Served on a plate in Balat, Fatih, Istanbul

• List of goat dishes
• List of lamb dishes
• Torcinello, a similar southern Italian dish
• Zarajos, a similar dish from Manchego cuisine, especially in the Cuenca area.