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How do I make kokoretsi?

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dubai_suzie

Active member
Hey everyone! I love kokoretsi but i've never attempted it before. Since Easter is coming up, does anyone have advice on how to clean, prepare and cook kokoretsi?

Using-Meat-in-Greek-Cooking.jpg
 
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The most important part of making the kokoretsi is cleaning it. You can buy the intestines already cleaned, if you can find them from a good butcher. Make sure you rinse them thoroughly, and clean them with vinegar and lemon. I like to let intestines soak overnight, just to be sure. You really don't want to be eating or serving dirty intestines 🤢
 
One of the keys for me is to make sure that you keep it clean. Also, setting up on a spit like you have pictured there is something that can really help add flavor. The juices from the lamb drop down to infuse the kokoretsi with extra flavor.
 
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Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
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  • Juice of 2 lemons
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Instructions:​

  1. Prepare the Grape Leaves:
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    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
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    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
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