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Kokoretsi is a traditional Greek dish traditionally consumed as an appetizer or meze on Easter Sunday. The dish consists of lamb or goat offal that is chopped into tiny pieces, and seasoned with lemon juice, olive oil, salt, and pepper. The offal is then skewered, covered with caul fat to keep the pieces in place, and cooked over charcoal.
Although it is associated with Easter, it can usually be found throughout the year across the country. Kokoretsi is also popular throughout the Balkans, and the name of the dish comes from the Albanian word kukurec, meaning tripe.
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