Izmir-style chopped kokoreç is placed inside quarter bread; seasoned with salt, cumin, thyme, paprika, and optional chili. Served with pickled peppers and cucumbers.
Izmir-style chopped kokoreç placed inside half bread; seasoned with salt, cumin, thyme, paprika, and optional chili. Served with pickled peppers and cucumbers.
More kokoreç is added—equivalent to three quarter portions—prepared Izmir-style. Seasoned with salt, cumin, thyme, paprika, and optional chili. Served with pickled peppers and cucumbers.
Izmir-style kokoreç in double portion placed inside half bread. Seasoned with salt, cumin, thyme, paprika, and optional chili. Served with pickled peppers and cucumbers.
Izmir-style kokoreç placed inside three-quarter bread; seasoned with salt, cumin, thyme, paprika, and optional chili. Served with pickled peppers and cucumbers.
Different from regular kokoreç; includes almond-fat and throat pieces. Cooked as a whole, sliced, then grilled and finely chopped. Seasoned with salt, cumin, thyme, paprika, and optional chili. Served with pickled peppers and cucumbers.
Two half pieces are cut, grilled on both sides, finely chopped, and served on a cast iron plate with seasoning. Served with toasted bread and optional red pepper.
