Grilled Meats
Kokoreç
Turkey
Lamb or goat intestines wrapped around a skewer, grilled over charcoal, then finely chopped and seasoned with oregano, cumin, and red pepper flakes. Served in half a loaf of bread or as a dürüm wrap. A beloved late-night street food, especially in Istanbul.
Original eatfuls sticker artwork
What it is
A closer look at Kokoreç.
Lamb or goat intestines wrapped around a skewer, grilled over charcoal, then finely chopped and seasoned with oregano, cumin, and red pepper flakes. Served in half a loaf of bread or as a dürüm wrap. A beloved late-night street food, especially in Istanbul.
What to look for
Know it when you find it.
Charred crispy exterior, tender interior, finely chopped with visible herbs and spices, served in bread or wrap, strong aroma.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Kokoreç.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
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A long, hand-minced lamb skewer blended with red pepper flakes and salt, grilled over charcoal until charred on the outside and juicy within. Named after the city of Adana in southern Turkey, it is one of the most iconic kebabs in Turkish cuisine and is traditionally served with grilled tomatoes, peppers, onion salad, and lavash flatbread.
The Gambia
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Buenos Aires, Argentina
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