Kukurec is a traditional dish which is usually prepared for Easter. It is prepared from knitted lamb chitterlings and tripe cut into strips. It is considered as one of the best lamb specialties in our country. Preparation is easy, just follow the procedure. The most important part is cleaning the intestines, they have to be 100% clean.
- 1 braid of lamb intestines
- 2 -3 bay leaves
- 1 teaspoon black pepper in grains
- pinch of salt
For the sauce:
- 3-4 tablespoons flour
- 1 tbs bukovska pepper (chilly or sweet)
- 1 tbs Vegeta
- 1-2 tbs of dried mint
- some ground black pepper
- 5-6 cloves of chopped fresh garlic
- water, oil, salt
- Put cleaned intestines in water and put on fire to boil. When it starts to boil, pour the water. Repeat the procedure again. In the third water add salt, black pepper and bay leaves, add the intestines and leave to boil for several minutes. Kukurec is cooked when it can be easily stabbed with a fork.
- Put cooked kukurec in an earthenware and pour with oil.
- For sauce: mix flour, black pepper, Bukovska pepper, Vegeta, mint and garlic in a bowl. Add cold water and mix until unite. The mixture should not be too thick.
- Add this mixture to kukurec. Then add liquid in which it was cooked. Pour liquid just to almost cover kukurec. Stir to avoid lumps.
- Bake in a preheated oven at 220 C degrees for about 1 hour, until liquid evaporates and kukurec gets fine flushed color. While baking, flip kukurec on the other side so both sides are baked well.
- Serve cut in into pieces and covered with the sauce. Combine with Macedonian wine and enjoy.
Note: This kukurec was prepared with intestines and lamb krezla, I could’t find a translation or the word ‘krezla’ in English, though it can be made without krezla of course.