Just like a horizontal doner, but made from the intestines of suckling lambs. The enterprising dudes roll their barbeques up outside of tea-shops during football games and outside bars on Friday night.
The stack of intestines is cooked over charcoal, chopped up into mince and mixed with tomatoes and peppers and served on warm bread. There are also restaurants that sell nothing but kokorec, but I predict it's tastiest with a marinade of bus exhaust.
Mmmmm. The EU will have skewered lambs' intestines cooked on the street in their sights when Turkey's membership comes up. I think the Turks can rest easy. Their kokorec isn't going anywhere anytime soon.
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