Traditional Albanian kukurec — a spit-roasted recipe with lamb intestines and offal

Kukurec is one of the most authentic dishes of Albanian cuisine, known especially in the southern regions and at folk festivals, where it is often roasted on a large spit over embers. As described in the cuisine of the Balkans and Anatolia as well, it consists of sheep or lamb intestines wrapped around seasoned offal — a combination that gives the meat a distinctive and much sought-after flavor.

Ingredients (for 6 people)

• 1.5 kg lamb intestines, well cleaned
• 500 g lamb liver (or a mixture of offal: liver, heart, lungs)
• 2 large onions, finely chopped
• 4 garlic cloves, crushed
• 1 tablespoon oregano
• 1 teaspoon black pepper
• 1 teaspoon red pepper (optional)
• Salt to taste
• 2 tablespoons olive oil
• Lemon juice and fresh parsley for serving

Preparation steps

1. Clean the lamb intestines well: wash them in plenty of cold water, then rub them with salt and lemon juice to remove any heavy odor. Rinse again and set aside.
2. Cut the offal (liver, heart) into medium pieces and place them in a large bowl.
3. Add the chopped onions, the crushed garlic, the oregano, the black pepper, the red pepper, the salt and the olive oil. Mix well and leave to marinate for 20–30 minutes.
4. Take a handful of the offal mixture and wrap it carefully with the lamb intestines, forming tight rolls about 15–20 cm long. Tie the ends with a small knot so they do not open during roasting.
5. Place the kukurec rolls on a spit and roast over medium embers, turning them from time to time, for about 45–60 minutes, until they take on a golden color and a crisp crust.
6. Serve hot, cut into slices, with lemon juice squeezed over them and fresh parsley.

Preparation time: 40 minutes (+ 30 minutes marinating) | Cooking time: 45–60 minutes | Servings: 6