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gr kokoretsi is a grill dish from the entrails of a goat or a lamb. In Turkey this dish is named Kokoreç. In kokoretsi is included the liver, the heart, the kidney and the lungs. These entrails are first cut into chunks and then seasoned. After this the pieces strung on a skewer and are covered with a gut. The kokoretsi is then grilled over charcoal. In 1997, this dish was banned within the EU by a measure of the European Commission to process fish in meat products ban. In response, the teacher Kostas Theodoridis began a campaign on the site Free Kokoretsi. The prohibition was completely ignored by the Greeks. The traditional dish is mainly eaten at Easter in Greece.[1]

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