Yarma Kokoreç
'Split' kokoreç; cooked differently, often crispier.
Kokoreç
Kokoreç
Grilled lamb intestines wrapped around seasoned offal (sweetbreads, hearts, lungs, kidneys) on horizontal spit, chopped and served in bre...
Kokoreç Yağlı
'Fatty' kokoreç; with extra fat from the intestines.
Kokorec Style (Regional Variations)
Not one sandwich but a method spoken in regional accents: spit-roasted lamb offal chopped fine and fierce in İzmir, coarse and mild in İstanbul, the variation itself the subject.
Kokoreç Kaşarlı
Kokoreç with melted kaşar: grated cheese scattered over the hot offal chop and run through it, binding and gentling a street food that is otherwise all crisp edges and sharp spice.
Kokoreç Ekmek
Kokoreç in quarter or half bread loaf; standard serving.
Kokoreç Dürüm
The real-offal kokoreç wrap: genuine spit-roasted lamb intestine griddle-chopped fine with oregano and chili and rolled tight in lavaş, denser and hotter per bite than the loaf.
Kokoreç Baharatlı
The dry-spice kokoreç: grilled offal chopped to order and hit hard with cumin, oregano and pul biber while the chop is still hot enough to bloom them, aromatic warmth over chili-paste cling.
Kokoreç Acılı
Acılı kokoreç is defined by where the chili goes: worked into the spit-roasted offal on the hot steel so it fuses through the fat, then packed into a deep-crumbed half-loaf that takes up the grease.
İzmir Kokoreç
İzmir-style kokoreç; regional variations in spicing and preparation.
İstanbul Kokoreç
Istanbul-style kokoreç; often considered the standard.
Etsiz Kokoreç
Take the lamb out of a kokoreç and what is left is the seasoning. The etsiz version sears mushroom in its place and keeps the cumin, oregano, and pul biber, betting the spice was the point.