Ingredients for Pan-Fried Kokoreç at Home
- 500 g kokoreç (lamb intestines)
- 1 tablespoon vegetable oil
- 2 tomatoes
- 5 long green peppers (sivri biber)
- 1 dessert spoon (about 2 tsp) dried oregano
- 1 teaspoon Aleppo pepper flakes
- 1 dessert spoon (about 2 tsp) salt
How to Make Pan-Fried Kokoreç at Home
Start with 500 g of cleaned kokoreç, cut into rounds.
Place them in a preheated pan and cook slowly over medium-low heat for 5–6 minutes.
Once cooked, transfer the kokoreç to a cutting board and chop it finely with a large knife.
Add 1 tablespoon of vegetable oil to the pan and turn the heat back on. Add 2 diced tomatoes and 5 long green peppers. Cook until the tomatoes and peppers are soft and the liquid has cooked off, then return the chopped kokoreç to the pan and sauté for another couple of minutes. Add 1 dessert spoon of dried oregano, 1 teaspoon of Aleppo pepper flakes, and 1 dessert spoon of salt, then take off the heat.
Pile the kokoreç into a half-loaf of bread and serve hot.
Tips
A cast-iron pan works great here if you have one.
If you prefer Izmir-style kokoreç over Istanbul-style, skip the tomatoes and peppers — and don't forget a generous amount of cumin.
Pickled peppers are the classic side for kokoreç tava — don't skip them!
Click for the Pickled Pepper Recipe!
