Entree: Albania – Kukurec (Grilled stuffed lamb intestines)
Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.
Ingredients
U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.
- 2 yd (1.8 m) cleaned lamb small intestines, approx. 1 lb (454 g) usable weight - 1 lb (454 g) lamb shoulder, finely minced - 8 oz (225 g) lamb liver, finely chopped - 1 cup (200 g) long-grain rice, rinsed and parboiled until just tender - 1 large onion, finely chopped - 3 cloves garlic, minced - 1/4 cup (15 g) fresh parsley, chopped - 2 tsp (10 g) salt, plus extra for blanching intestines - 1 tsp (5 g) ground black pepper - 1 tsp (5 g) dried oregano - 1 tsp (5 g) sweet paprika - 2 tbsp (30 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for brushing - Juice of 1 lemon, juiced (about 2 tbsp (30 ml)) - Natural kitchen twine or metal skewers for securing
Show original ingredient measurements
- 2 yd (1.8 m) cleaned lamb small intestines, approx. 1 lb (454 g) usable weight - 1 lb (454 g) lamb shoulder, finely minced - 8 oz (225 g) lamb liver, finely chopped - 1 cup (200 g) long-grain rice, rinsed and parboiled until just tender - 1 large onion, finely chopped - 3 cloves garlic, minced - 1/4 cup (15 g) fresh parsley, chopped - 2 tsp (10 g) salt, plus extra for blanching intestines - 1 tsp (5 g) ground black pepper - 1 tsp (5 g) dried oregano - 1 tsp (5 g) sweet paprika - 2 tbsp (30 ml) extra-virgin olive oil, plus 2 tbsp (30 ml) for brushing - Juice of 1 lemon, juiced (about 30 ml) - Natural kitchen twine or metal skewers for securing
Instructions
1. Rinse the intestines thoroughly under cold running water, turn them inside out and rinse again. Blanch the intestines in simmering salted water for 3–5 minutes, then drain and set aside to keep warm and pliable. 2. In a large bowl combine the minced lamb, chopped liver, parboiled rice, chopped onion, garlic, parsley, salt, pepper, oregano, paprika, olive oil, and lemon juice. Mix until evenly combined but not pasty. 3. Pat the intestines dry. Working with one length at a time, spoon the filling into the intestine, leaving room at both ends; do not overfill or it will burst. Twist or tie lengths into 6–8 inch (15–20 cm) links using twine or skewer through the ends to secure. 4. Prick each link lightly with a skewer in a few spots to allow steam to escape while cooking. 5. Preheat a grill or heavy skillet to medium heat. Brush the links with olive oil and grill, turning occasionally, until browned and cooked through, about 20–30 minutes. If using a grill, move to indirect heat if the exterior darkens too quickly. 6. Transfer to a cutting board and rest 5 minutes. Slice into rounds and serve with lemon wedges, fresh salad, and crusty bread. Adjust seasoning before serving if needed.
Per serving | Servings: 4
Generated: 2026-11-06T18:06:08+00:00
*Values are estimates based on USDA data and mathematical calculations. Actual values may vary. Where data are unavailable, those contributions are excluded. Calories, Carbohydrates, Protein, Fat, Cholesterol, Fiber, Sodium, Potassium, Calcium, Iron and Vitamin C are known subtotals, with data for 12 of 13 ingredients. Saturated fat is a known subtotal. Sugar is a known subtotal, with data for 10 of 13 ingredients. Vitamin A is a known subtotal, with data for 11 of 13 ingredients. Missing contributions are unknown, not zero.