Kokoreç

Kokoreç is seasoned lamb intestines wound around a spit, grilled and chopped fine, then stuffed into a crusty roll. It's Istanbul's late-night street food, sold from carts near nightlife districts to a crowd that wants something loud-flavoured and cheap on the way home, and it's genuinely not a dish for the squeamish.

What it actually is

Cleaned lamb intestines are wound tightly around a vertical spit along with other organ meat, seasoned generously with oregano and chili flakes, and roasted slowly over a flame until the outside is crisp and rendered. A vendor slices thin strips directly off the turning spit, chops them fine on a flat grill with more chili and oregano, and packs the sizzling chopped meat into a split, crusty bread roll.

The chopping on the grill isn't just presentation — it's what turns a tough, fatty cut into something that eats easily in a sandwich, chopped small enough that texture stops being an obstacle.

How it's served

• Chopped fine and stuffed into a crusty roll, straight from the grill.
• With extra chili flakes and oregano available at the cart, added to taste.
• Late at night, traditionally, more than as a daytime lunch item.

Writing it on a menu

• Say plainly that the filling is lamb intestine and offal; guests unfamiliar with the dish should know exactly what they're ordering before it arrives.
• Mention that it's chopped fine on the grill, not served as whole pieces; the texture is closer to a well-seasoned mince than a chewy cut.
• Note if you offer a spice level choice, since chili quantity varies a lot between vendors and some versions run genuinely hot.
• Flag that it's traditionally a late-night, cart-style item; positioning it that way sets the right expectation rather than presenting it as a plated restaurant dish.