KOKORETSI FOR KIMMIE AND PAPA
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Dear Atheneus:
Thank you so much for that wonderful recipe!
I have not had any kokoretsi for over twenty years now and your recipe is an inspiration to me to try to make some.
Dear CC:
Kojkoretsi is usually served as an appetizer. We eat it with salad, french fries, fried zuccini, tzatziki, .... etc....
I am going crazy just thinking of it!
Thank you so much for that wonderful recipe!
I have not had any kokoretsi for over twenty years now and your recipe is an inspiration to me to try to make some.
Dear CC:
Kojkoretsi is usually served as an appetizer. We eat it with salad, french fries, fried zuccini, tzatziki, .... etc....
I am going crazy just thinking of it!
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1,389 Posts
Do they sale entrails in the States?!!!
Usually the leave me to clean them! What so ever!
Papa is right! I 'd love to make some kokoretsi for everybody!
I think that only fries are acceptable as side dish for kokoretsi.
I'd suggest retsina although I NEVER drink that thing ...
But why not a beer in hot summer night lke tonight?
Cape Chef I love to read about Automn since we do not have automn here...
Usually the leave me to clean them! What so ever!
Papa is right! I 'd love to make some kokoretsi for everybody!
I think that only fries are acceptable as side dish for kokoretsi.
I'd suggest retsina although I NEVER drink that thing
...But why not a beer in hot summer night lke tonight?
Cape Chef I love to read about Automn since we do not have automn here...
Joined
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1,389 Posts
WARNING:
If you don’t feel comfortable with the consumption of entrails I do not suggest you to proceed in reading the recipe below.
Kokoretsi is a Greek specialty that is very very popular in Greece. I consider kokoretsi a kind of National Food. It’s more typical Greek than moussaka, souvlaki and tzatziki for sure.
It’s very easy to prepare kokoretsi. All you need, is the entrails of a lamp, preferably a small one, it’s bowels washed (it would be TOO much to explain here how we clean the bowels of the lamp, if anyone is interested he/she can send me a private e-mail) a long meat skewer, salt, pepper, a whole garlic chopped and dry coriander.
You cut the entrails into pieces, Add salt, pepper, the chopped garlic and the coriander. Cover your bowl with a plastic wrap and keep it in the fridge for an hour.
We use the whole of entrails and not only the liver. In fact good kokoretsi has no liver at all because it becomes too dry when you cook it.
You pass those pieces in the skewer and afterwards you wrap them tight with the guts.
We usually prepare kokoretsi, the night before we want to cook it.
You cook it over a fire. But it’s not like the Argentinean meat. I mean that you have to turn the split continuously until it’s ready. That’s why it’s a team game! You need a good Parea!
Usually it takes 3 hours or more.
Serve it hot after dipping on some salt, pepper and oregano.
If you don’t feel comfortable with the consumption of entrails I do not suggest you to proceed in reading the recipe below.
Kokoretsi is a Greek specialty that is very very popular in Greece. I consider kokoretsi a kind of National Food. It’s more typical Greek than moussaka, souvlaki and tzatziki for sure.
It’s very easy to prepare kokoretsi. All you need, is the entrails of a lamp, preferably a small one, it’s bowels washed (it would be TOO much to explain here how we clean the bowels of the lamp, if anyone is interested he/she can send me a private e-mail) a long meat skewer, salt, pepper, a whole garlic chopped and dry coriander.
You cut the entrails into pieces, Add salt, pepper, the chopped garlic and the coriander. Cover your bowl with a plastic wrap and keep it in the fridge for an hour.
We use the whole of entrails and not only the liver. In fact good kokoretsi has no liver at all because it becomes too dry when you cook it.
You pass those pieces in the skewer and afterwards you wrap them tight with the guts.
We usually prepare kokoretsi, the night before we want to cook it.
You cook it over a fire. But it’s not like the Argentinean meat. I mean that you have to turn the split continuously until it’s ready. That’s why it’s a team game! You need a good Parea!
Usually it takes 3 hours or more.
Serve it hot after dipping on some salt, pepper and oregano.
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38 Posts
Hi athenaeus:
Thanks for the recipe! do you know the bulls testicle??(Criadillas),have you try them?
Let me tell you that is a wonderfull appetizer,Grilled few minutes,whith a good bread and some olive oil.
Can you tell me how do you clean the bowels? may be it's the same as we do here in Argentina? Or sure i'll learn something new!
Do you use the lamb's sweetbreads also.?
Thanks in advanced.
Chau!
Thanks for the recipe! do you know the bulls testicle??(Criadillas),have you try them?
Let me tell you that is a wonderfull appetizer,Grilled few minutes,whith a good bread and some olive oil.
Can you tell me how do you clean the bowels? may be it's the same as we do here in Argentina? Or sure i'll learn something new!
Do you use the lamb's sweetbreads also.?
Thanks in advanced.
Chau!
Joined
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38 Posts
I think you should add a recipe for gardoumpa.
Gardoumpa is something that needs the skills of a chef!
Since a chef volunteered to prepare it maybe you should think about it!
It's easier for USA residents to consume gardoumpa anyway!
What's wrong with retsina?
Gardoumpa is something that needs the skills of a chef!
Since a chef volunteered to prepare it maybe you should think about it!
It's easier for USA residents to consume gardoumpa anyway!
What's wrong with retsina?
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