Kokoreç

Seasoned lamb intestines wound around a skewer and roasted over charcoal, chopped and served in crusty bread.

Ingredients

• 400g red lentils
• 1 cup yufka pastry
• a handful of sliced scallions
• a pinch of ground cumin
• 3 tbsp olive oil
• 1 cup cucumber, sliced
• a handful of fresh parsley, chopped
• plain yogurt, for serving
• 400ml water

Instructions

1. 1

   Prepare the rice pilaf base and set it aside to rest while you get the filling ready.

2. 2

   In a bowl, combine the fresh mussels, ripe tomatoes, finely chopped red onion, and ground sumac, mixing well so everything is evenly seasoned.

3. 3

   Heat unsalted butter in a skillet, wok, or on a griddle over medium-high heat until shimmering.

4. 4

   Cook the rice pilaf until lightly golden on each side, then transfer to a warm plate.

5. 5

   Fry, grill, or steam the fresh mussels mixture until cooked through and lightly charred at the edges, about 30 mins.

6. 6

   Assemble by layering the rice pilaf with the filling, a spoonful of lemon wedges, and a scattering of parsley.

7. 7

   Add a final touch of plain yogurt for extra flavor and texture.

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