Kokoretsi

The kokoretsi is a traditional food from animal offal, which is consumed all year round, but is common in Easter table, especially in mainland Greece, known to the Byzantines as "strings", where it was prepared in the same way and materials

The offal it is mainly intestines, livers and sweets. The washed well intestines are kept for a few hours in a container with water together with sliced ​​lemons. The pieces of meat are cut into medium pieces and salt and pepper and other spices are added to them, such as oregano, cumin, etc.

At spit we alternately pass liver, lung, heart, spleen and in between we put sweets.

Then the spit is salted and peppered again and wrapped with it suet and intestines which must cover the perimeter, well, the whole kokoretsi, to be cooked without losing its juices and sprinkle with plenty of lemon juice.

The spleen, like the spleen, as the spit constantly turns, traps the fat so that it is soaked by it, without letting it be lost dripping.

The preparation, but mainly the spin the spit with the kokoretsi over the embers, remains today a festive 'duty', but also a pleasure of every family, as it is one of the characteristic moments of Greek Easter.