Kokoretsi and the secrets to cook it successfully

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Kokoretsi and the secrets to cook it successfully

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Ingredients

1 kg livers of lamb fresh, from a young lamp
1 lamp pot-belly from a young lamp
1.5 kg intestines from a young lamp
salt
Freshly ground pepper
οregano
spearmint
  • Medium

Ingredients

Directions

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Kokoretsi and the secrets to cook it successfully

The original recipe of Greek Easter tastiness

Kokoretsi is a tasty dish of Easter holidays and spring. We give you all the secrets you need to cook a delicious meal.

kokoretsi_mystika_epityxia_1

Although its a “forbidden fruit” of gastronony, after the decision of the Europian Union, we share  an original recipe with you since when something gets banned it tastes too good. In Greece we enjoy cooking it passionately. Playing with the fire while cooking it makes it extra tastier and adding orange peels on the fire makes it extra aromatic.

The secret step is to cook it on low heat. If you cook it on strong heat for too much it’d seem the kokoretsi is finely-cooked on the outside but definitely not on the inside.

kokoretsi_mystika_epityxia_2

Small Secrets

  • The liver has to be fresh. The best option would be to ask the butcher to give you one from a young lamp or small goat.
  • The colour of the liver has to be vivid, shiny red and the touch firm. We don’t eat its spleen and we don’t need its kidneys, because the kokoretsi would be bitter.
  • Instead of using coal to roast kokoretsi, we could use some woods from olive tress or sticks from vines that give away nice aroma.
  • The proper way to eat kokoretsi is to take a bite while it’s still hot from the skewer. One thing is for sure’ we cannot preserve it in the fridge for long, because it’d lose its tastiness.

Kokoretsi

 

Steps

1
Done

Wash the intestines thoroughly. The only sure thing in our situation is that "wash it less for more the taste" doesn't apply here!!! We put the intestines in a small basin in the sink and with our fingers we let the water through from one edge till the other. The water should be better at 37 Celsius.

2
Done

We gently pass a straw inside the intestines. When it goes all its length down we can easily turn its inside out.

3
Done

We continue with the procedure with the same way for the other edge of the the intestine. We have the sink always running after using the straw. The intestines should be totally clean after the water runs completely through.

4
Done

We don't cut the intestines, keep them in their original length. To avoid a "Gordian knot" and cutting it with a knife, we hold its edges and wrap it around with our hand like a wire.

5
Done

In a clean pan that we already have spread lemon put the intestines as they are wraped one by one and individuate the edges so that we make it easier to continue our proccess.

6
Done

We wash carefully with warm water, the liver with the vivid and shiny color. We notice that the liver can't have staines or discoloring spots on them. We cut the liver in rectangle shape, thick sticks and place them in a metallic basin.

7
Done

Its obvious that the length of the pieces depends on the length of the skewer we use. We cut the pot-belly in corresponding pieces. Sprinkle with salt, pepper, oregano and freshly cut spearmint which gives an outstanding taste.

8
Done

We mix well with our hands the liver and we make sure that all the pieces are sprinkled enough with our herbs. We should be careful at how much oregano we use so that kokoretsi doesn't get bitter.

9
Done

We wash the skewer with plenty of water and after that with lemon juice with the use of a sponge. We hold the skewer from the pointy side and impale the pieces of the liver.

10
Done

We impale the pieces with specific order: first the liver, after the lungs, the heart and at last the pot-belly.

11
Done

After we impaled all the offal, we hold the one edge of the intestine and impale carefully with the pointy end of the skewer the middle, then we start wrapping it all around.

12
Done

Now we need the help of a friend to go on with the procedure. The second person holds the skewer and the other wraps the liver using the intestines.

13
Done

We impale the intestines using the pointy end of the skewer so that is stays firm and attached properly. We wrap it for all its length along the skewer thus making parallel lines.

14
Done

After we wrap it up in parallel lines and cover the offal all the way, we begin to wrap it around from one end to another.

15
Done
1-2 hours

We continue to wrap all the length of the skewer until the intestines are done. When kokoretsi fully wrapped we need to let it rest for 1-2 hours to drain most of its fluids while placing it vertically on the skewer.

16
Done
1 hour

At the beginning we need to heat it at a strong fire in the grill. We spin the skewer fast until it gets a nice crust on the outside. We cook it for an hour. We should beware of the fire spreading evenly while spinning, in order to cook it right. If there are no fluids running after making some holes with a fork then that means the kokoretsi is done.

TasteDriver

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