Lamb Offal

Kokoreç is a traditional dish that's also popular in other countries, especially in Greece, where it's known as kokoretsi. However, there are some differences between the Turkish and Greek versions. In Greek cuisine, people use lam... READ MORE

Kokoretsi is a traditional dish consisting of lamb or goat offal that is chopped into tiny pieces, seasoned with lemon juice, olive oil, salt, and pepper. The offal is then skewered, covered with caul fat to keep the pieces in place, and cooked ov... READ MORE

Merguez is a spicy, flavorful sausage that originates from North Africa, particularly Algeria, Tunisia, and Morocco. It is traditionally made from ground lamb or beef, or a combination of both. Merguez is known for its distinctive red color, which... READ MORE

This traditional Greek dish is prepared with pieces of beef or lamb liver which are seasoned and wrapped in mutton suet or caul fat. The liver is then skewered and grilled over charcoal. Frygadeli is traditionally associated with Ionian islands, n... READ MORE

Arnavut ciğeri (lit. Albanian-style liver) is a Turkish dish that is extremely easy to prepare. It consists of fried lamb liver and onions. The dish is typically seasoned with sumac, paprika, and black pepper. It is believed that arnavut ciğeri wa... READ MORE

This tamale variety originates from the town of Salta in Argentina, hence the name. Fresh corn husks called chalas are filled with a delicious mixture of corn flour and shredded meat – either from boiled lamb or pork head. These tam... READ MORE

The original version of this classic soup stems from the Greek Easter tradition in which roasted lamb was served as the main course during the festive Easter lunch. The parts of the lamb unsuitable for roasting were then incorporated into magirits... READ MORE

Knack d'Alsace are cooked and smoked sausages made from pork and beef, so they are darker pink in color than the famous Frankfurters. The sausages are produced in the French region of Alsace. Their unique name comes from the soun... READ MORE

Ciğer kebabı, or liver kebab, is a popular Turkish dish of skewered and grilled liver originating from southeastern Turkey, particularly Diyarbakır, Gaziantep, and Şanlıurfa. It is popularly enjoyed in southern provinces and holds cultural signifi... READ MORE

Paçe koke is a traditional stew made with the head of a lamb or a goat. Various fresh local vegetables and greens are added, such as carrots, celery, onions, parsley, and bay leaves. Once the meat is tender enough and easily separates from ... READ MORE

Vitalac is a traditional dish from the Croatian island of Brač. It is made with lamb or goat innards as the key ingredient. Liver, spleen, heart, and lungs are skewered, salted, and wrapped in lamb's sheath. The combination is then turned over coa... READ MORE

This traditional Greek soup employs beef, lamb, or pork tripe as key ingredients. While there are many different regional varieties of the soup, most use animal’s head or feet and enrich the broth with garlic, onions, lemon juice, and vinega... READ MORE

Beyin salatasi is a traditional salad originating from Türkiye. The main ingredient is an unusual one – the salad is made with lamb brain. Other ingredients include tomatoes, lemon juice, olives, parsley, and olive oil. The brains are b... READ MORE

Pieds paquets, meaning feet and packets of tripe, is one of the finest and most unique dishes of Provençal cuisine. The dish is a specialty of Marseille and Sisteron, consisting of stewed lamb's feet and tripe that are filled with ... READ MORE

What was once a popular Victorian breakfast is nowadays a light lunch or a flavorful appetizer: the dish is called devilled kidneys, made by frying lamb kidneys in a rich, spicy sauce made with vinegar, mustard, Worcestershire sauce, a pinch of ca... READ MORE

Momițe is a traditional offal dish originating from Romania, consisting of polenta-coated sweetbreads. The dish is usually made with a combination of lamb sweetbreads, eggs, vinegar, cornmeal, butter, and oil. The sweetbreads are rinsed and simmer... READ MORE

Ciğer sarma is a dish consisting of lamb liver and rice mixed with pine nuts, currants, onions, and spices wrapped in softened lamb caul fat. The dish is baked until golden brown, with the caul fat keeping the filling moist and enhancing the flavo... READ MORE

Fegato al limone is a traditional dish prepared with liver as they key ingredient, whether from calf, ox, pig, lamb, or chicken. The dish is usually prepared with a combination of sliced liver, flour, butter, olive oil, lemon juice, parsley, and s... READ MORE

Maouri or mouri is the name of a traditional lidded clay dish or pot for baking, and the meat delicacy that’s cooked in it. The dish consists of a whole lamb or goat kid that is typically sprinkled generously with salt and pepper an... READ MORE

Byzanti is a Karpathian meat specialty that is an inevitable part of traditional Greek Easter feasts on the island. It usually consists of either a goat kid or lamb that’s filled with a mixture of chopped offal, rice or bulgur, and scallions... READ MORE

Thalachor kari is a traditional curry originating from Kerala. The dish is made with a combination of lamb brains, coconut milk, tomatoes, onions, lime juice, oil, black pepper, turmeric, coriander powder, and red chili powder. The brains are wash... READ MORE

Kabab-e donbalan is a traditional offal dish originating from Iran. This type of kebab is usually made with a combination of lamb testicles, lemon juice, olive oil, salt, and pepper. The testicles are cut lengthwise, then mixed with olive oil, lem... READ MORE

Pansette de Gerzat is a specialty of the eponymous French town. It was popularized in 1913 by Edmond Richardin. The dish consists of minced lamb stomach enveloped in the reticulum along with onions, salt, and pepper, while pork intestines are some... READ MORE

This Dalmatian specialty consists of succulent slices of lamb innards (usually liver, heart, and lungs) that are drenched in a dark and thick, sour-sweet sauce. Although there are numerous variations of the dish, traditionally, the lamb innards ar... READ MORE

In Chile's countryside and rural areas, there is an unusual snack called ñachi. It is made with the blood of freshly killed lambs, goats, or pigs. The blood is combined with salt, coriander, lemon juice, and smoked pepper, and the concoctio... READ MORE

Mufattah is a traditional dish in Saudi Arabian cuisine, particularly popular in the southern regions of the country. It is a hearty and flavorful dish made primarily with rice, meat and a variety of spices. The rice used in mufattah is typically ... READ MORE

Koprtlica s praščevinom is a traditional offal stew from the Novalja region on the Croatian island of Pag. The preparation begins by carefully cleaning and preparing thin lamb intestines, which are then blanched and arranged in a braided fo... READ MORE

Nierenspiesschen is a traditional offal dish originating from Germany. The dish is usually made with a combination of veal or lamb kidneys, bacon, butter, onions, salt, and pepper. The kidneys are cleaned and cut into thick slices that are quickly... READ MORE

Cervello al limone is a traditional offal dish originating from Lazio. It's usually made with a combination of lamb or calf's brains, butter, lemon juice, vinegar, salt, and parsley. The brains are soaked in cold water a few times, blanched in wat... READ MORE

Sa cordula is a traditional Sardinian dish made from lamb or goat intestines, reflecting the island's deep pastoral roots and resourceful culinary heritage. The name "cordula" refers to the braided shape of the dish, created by meticulously cleani... READ MORE