Back to Greek Easter:

KOKORETSI:

When you got the lanb from the butcher, you should also have asked for its offal and intestines, separately.

Take two buckets full of water. Stick the small intestines in one bucket, slosh them, empty the water and refill and repeat 2-3 times till the water runs clear. Take a large knitting needle and use it to turn each piece of the intestine inside out. (I know that theoretically it should be all one piece, but it is delicate and can break) As you turn each piece, put it in the 2nd bucket. When you finished turning them, repeat the whole process from the start (slosh, empty and refill 2-3 times, then turn back to normal and drop into the first bucket - which you have filled with fresh water). Cover the bucket with the intestine and put aside.

Clean the lungs, liver, spleen and kidneys and cut them to plum size. Season very well with salt, pepper and oregano. Using a long skewer (4 foot or so, thickness of a knitting needle), thread the pieces on, alternating the organs as it were, and pack them TIGHT. When you're done, take the washed intestines, and wrap very well and tight around the pieces of offal on the skewer, again and again thill the whole thing is trussed in intestine. Tie the end securely, and season again the outside of your construction.

Put the skewer on supports over a medium BBQ fire (not too close) and turn fast for 30 minutes, then slow down and continue turning for another 45-60 minutes, basting with olive oil. Cut pieces off the skewer onto a plate, pour yourself a glass of ouzo and enjoy.

This is one of the side dishes on Greek Easter Sunday, as it clearly gets cooked well before the lamb is finished.