Sautéed Squid with Green Chillies

Sübye Kokoreç

Preparation info

  • Serves

    4

    • Difficulty

      Easy

Appears in

Anatolia

By David Dale and Somer Sivrioglu

Published 2015

  • About

Kokoreç is my favourite street food, made with lamb intestines, but you may be relieved to hear there are no lambs or intestines in this dish. I’ve used the word in the Turkish name because the squid has a similar texture to the intestines, and the spicing is the same. We use green chillies as a colour contrast to the red bullhorn peppers. I prefer squid to calamari in a dish like this because of its softer texture. Calamari is better stuffed, as yo