The Turkish street food made from lamb intestines wrapped around seasoned offal is Kokoreç. The dish is also known internationally by the related name kokoretsi and is prepared across Anatolia and the Balkans.
Cooks thread pieces of lamb offal—often including heart, lung, kidney, sweetbreads, and fat—onto a skewer, then wrap the bundle in cleaned intestine. The compact roll is roasted over a grill or rotating spit and basted or seasoned with ingredients such as lemon, oregano, salt, pepper, and sometimes garlic.
In Turkey, kokoreç is especially associated with small street-food shops and is commonly chopped and served in bread as a sandwich. Another style cooks the chopped innards on a griddle with tomato, green pepper, and hot red pepper. The dish is not the same as köfte, which is a minced-meat preparation, or tantuni, which uses seasoned chopped meat cooked on a hot surface.
The dish has deep regional history: related wrapped-intestine preparations were documented in Byzantine cuisine, while the Turkish word kokoreç was recorded in a 1920 work by writer Ömer Seyfettin.