Turkish Kokorec (Lamb Offal Wrap)

Step 1

Pat the lamb heart, liver, and intestines dry with paper towels, then cut the heart and liver into 0.5-inch cubes, and cut the intestines crosswise into 2-inch lengths.

Step 2

Place the cut offal in a bowl and add 3 tablespoons olive oil, 1 teaspoon cumin, 0.5 teaspoon red pepper flakes, and salt and pepper; toss until everything is evenly coated.

Step 3

Heat a 12-inch skillet over medium-high heat until a drop of water sizzles and evaporates immediately, about 2 minutes.

Step 4

Pour the offal mixture into the hot skillet and let it sit without stirring for 2 minutes until the bottom begins to brown and crisp.

Step 5

Stir and break apart the offal with a wooden spoon, then cook for another 4–5 minutes, stirring once every 60 seconds, until all pieces are browned on the outside and cooked through.

Step 6

Warm the flatbread in a dry skillet over medium heat for 30 seconds on each side until pliable.

Step 7

Lay the warm flatbread flat on a plate and spoon the cooked offal mixture down the center of each piece.

Step 8

Fold the flatbread over the filling or roll it tightly, then serve immediately.