Palatine-style Stuffed Lamb Intestines

Ingredients

In the original Turkish version of Kukurec, the lamb intestines are typically grilled or roasted. However, in this Palatine adaptation, the stuffed lamb intestines are slow-cooked to achieve a tender and succulent texture. Additionally, the spices and herbs used in Palatine cuisine, such as paprika, cumin, and coriander, give this dish a distinct flavor profile that sets it apart from the original. We alse have the original recipe for Kukurec, so you can check it out.

• 500g (1.1 lb) lamb intestines 500g (1.1 lb) lamb intestines
• 250g (8.8 oz) ground lamb 250g (8.8 oz) ground lamb
• 1 onion, finely chopped 1 onion, finely chopped
• 3 cloves of garlic, minced 3 cloves of garlic, minced
• 1/4 cup breadcrumbs 1/4 cup breadcrumbs
• 2 tablespoons fresh parsley, chopped 2 tablespoons fresh parsley, chopped
• 1 tablespoon fresh thyme leaves 1 tablespoon fresh thyme leaves
• 1 teaspoon paprika 1 teaspoon paprika
• 1/2 teaspoon ground cumin 1/2 teaspoon ground cumin
• 1/2 teaspoon ground coriander 1/2 teaspoon ground coriander
• Salt and pepper to taste Salt and pepper to taste
• Olive oil for cooking Olive oil for cooking

Nutrition

• Calories (kcal / KJ): 380 kcal / 1590 KJ
• Fat: 25g (total), 9g (saturated)
• Carbohydrates: 8g (total), 2g (sugars)
• Protein: 30g
• Fiber: 1g
• Salt: 1.5g

Preparation

1. 1.
   Clean the lamb intestines thoroughly, removing any excess fat or membranes. Rinse them under cold water and pat dry with paper towels.
2. 2.
   In a mixing bowl, combine the ground lamb, chopped onion, minced garlic, breadcrumbs, parsley, thyme, paprika, cumin, coriander, salt, and pepper. Mix well until all the ingredients are evenly incorporated.
3. 3.
   Lay the lamb intestines flat on a clean surface. Spoon the stuffing mixture onto the center of each intestine, then roll them up tightly, securing the ends with toothpicks or kitchen twine.
4. 4.
   Heat a drizzle of olive oil in a large skillet over medium heat. Add the stuffed lamb intestines and cook until browned on all sides, about 5 minutes.
5. 5.
   Transfer the browned intestines to a baking dish and cover with foil. Place in a preheated oven at 180°C (350°F) and bake for 45 minutes to 1 hour, or until the lamb is cooked through and tender.
6. 6.
   Once cooked, remove the toothpicks or twine from the stuffed intestines and slice them into bite-sized pieces. Serve hot and enjoy!

Treat your ingredients with care...

• Lamb intestines — Ensure thorough cleaning of the lamb intestines to remove any impurities. Soaking them in cold water with a splash of vinegar can help eliminate any strong odors.
• Ground lamb — Opt for lean ground lamb to keep the dish lighter and healthier.
• Fresh herbs — If fresh parsley and thyme are not available, you can substitute with dried herbs, but reduce the quantity by half.

Tips & Tricks

• To enhance the flavors, marinate the lamb intestines in a mixture of olive oil, lemon juice, and spices for a few hours before cooking.
• Serve the Palatine-style Stuffed Lamb Intestines with a squeeze of lemon juice for a refreshing tang.
• If you prefer a spicier kick, add a pinch of chili flakes or cayenne pepper to the stuffing mixture.
• For a smoky flavor, you can grill the stuffed lamb intestines instead of baking them in the oven.
• Leftovers can be refrigerated and enjoyed the next day. Reheat gently in a skillet or microwave, and serve with a fresh salad.

Serving advice

Palatine-style Stuffed Lamb Intestines are best served hot as a main course. Accompany them with a side of fresh salad or pickled vegetables to add a refreshing contrast to the rich flavors.

Presentation advice

Arrange the sliced Palatine-style Stuffed Lamb Intestines on a platter, garnished with fresh herbs such as parsley or thyme. The golden-brown color of the cooked intestines will create an appetizing visual appeal. Serve with the side dish and enjoy the beautiful presentation.