Sanırım Mart ayının sonuydu Katie Parla İstanbul’a geldiğinde. kuzu kokorecin de yeni başladığı zaman. o da, tıpkı benim gibi kuzu kokoreç ve muhtelif sakatat hastası. tabii kokoreçi duyunca, çıkacağı günü öğrenip planlarını ona göre yaptı. arkadaşlarıyla Kantin’de buluştu. sonrasında ise blogunda aşağıdaki yazıyı yazmış:
“Kokoreç and More at Kantin in Istanbul’s Nişantaşı”
I adore my friend Sarah, but I just cannot get it through my thick skull that she is a vegetarian. I mean no offense. I just assume everyone I know loves meat and offal and obsesses over them as much as I do. So when I heard Kantin in Istanbul’s Nişantaşı district was serving kokoreç (grilled lamb intestines, my favorite Turkish dish), I asked Sarah and our buddy Clint to meet me there.
Thankfully, chef Şemsa Denizsel excels at all things culinary and Sarah was able to chow down on a delectable spinach and mushroom pie. Event Clint wasn’t as carnivorous as I had imagined and preferred to split a kokoreç and a çitir (crispy flatbread) with me. This was a decision he would later regret. You see, like most of us, Clint is accustomed to gamey street food kokoreç. It is rare that a quality offal butcher and world class chef team up to prepare this seasonal dish. Kantin’s kokoreç opened Clint’s eyes to the possibility that grilled lamb intestines wrapped around chunks of fat and served on meat-juice soaked toast can be an amazing thing….”
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