"Small recipe book of traditional cuisine"

Kokoretsi

This is a dish

made

of intestines of lamb

typical of Greek

Orthodox

Easter tradition.

In this version

we will use the oven,

but much more common

throughout Greece

is to cook it on a spit

over charcoal of olive

wood.

Ingredients

lamb internals

(liver, heart, lungs, sweetbreads, kidneys)

small intestine

salt

pepper

oregano

wooden spits

olive oil

lemon

Preparation

We cut the intestines, the sweetbreads, the heart, the lungs and the kidneys in pieces (all thoroughly cleaned), and we season them with salt, pepper and oregano.

They are then put onto a spit (alternating the different parts) in the form of a large souvlaki.

After that, the small intestine is used to cover the pieces of the internals by winding it around the spit, starting from one end and forming various “8” till we reach the other end.

The kokoretsi is then ready to roast in the oven with oil and lemon.

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