KOKOREÇÇİ HACI BATIKENT

I ate half of it, finely chopped, and it was incredibly delicious, with no unpleasant smell at all. I loved it, I definitely recommend it.

Their kokoreç (lamb intestines) is fantastic. First, it stays in the oven for about 4-5 hours, then it's cooked over charcoal. This process adds incredible flavor. I can say it's by far the best in Ankara right now.

I went with my family and ate there. The coarse ground meat was especially delicious. It's a nice, clean, and decent place to eat, especially if you're going with your family.

We went as a family and they were very interested. I recommend you to go and eat the same delicious meat as the center in Ulus. I recommend it.

The kokoreç was similar in flavor to the one made by Ömer Abi at the Fire Station, but I ordered whole bread, and it came in regular wraps. The portion was half that of the Fire Station, which was a bit disappointing.

The kokoreç is prepared very badly inside, it is very small in size and the price is 300 TL. The price of half a loaf of bread is okay for money but there is not even a gram of flavor, I am fed up with raw kokoreç.

They asked if it was coarsely chopped, I asked if it was thin or not. They heated up the kokerec, which they had prepared in a bowl beforehand, and it foamed from the oil even as it was being heated. I've never seen anything like it in my life. A big zero.

They brought us a bone dry kokoreç. We ate it with bated breath, even ayran didn't soften it. It was truly the worst kokoreç I've ever eaten in my life.