Tasty Entrail Kebabs - by: Julie Near
Prep time: 4-6 hours (includes gathering and butchering time, preparing oven
- entrails (guts) from domestic or wild animal
- roots and tubers, as seasonally available
- smooth skewers
- Skewer assorted entrails on smooth sticks. Alternate entrails with roots and tubers.
- Wrap loaded skewers with intestine skins to hold entrails and tubers in place.
- Roast over low flame.
Wild mushrooms add a wonderful flavor to kebabs.
This recipe is from archaeologist Julie Near, University of California at Berkeley, who studies plant remains at Çatalhöyük. It's based on her experiences in present-day Turkish villages.