Kokoretsi
Europe — Greece
Traditionally lamb at Easter; beef and mixed versions documented. Culinary tradition applies to bovine offal.
Greece's most important offal tradition and one of the world's great whole-organ roasting systems. Seasoned organs wrapped in cleaned intestines, skewered, and slowly roasted over charcoal or open fire.
Cuts in this tradition
Cultural context
A defining dish of Greek Orthodox Easter. Virtually every Greek is familiar with kokoretsi. Associated with village feasts, family celebrations, and outdoor roasting. Structurally similar to Turkish kokoreç — both traditions wrap organs in intestines for spit-roasting, likely sharing Ottoman-era origins.
Preparation
Organs seasoned with oregano, salt, pepper, and lemon. Wrapped tightly in intestines on a horizontal spit. Roasted slowly over charcoal for 2–3 hours, basted with lemon and herbs. Sliced and served immediately.