Kokoreç sounds absolutely horrifying to most tourists - lamb intestines grilled over charcoal, chopped fine with spices, and stuffed into bread. But trust me, it tastes like incredibly flavorful spicy sausage with a slight char. Nothing weird about the texture or taste, just pure umami heat.

The best vendors are around Taksim Square and Kadıköy ferry area - look for carts with lines of locals and charcoal grills sending up serious smoke. Good kokoreç costs about 60-80 lira for a proper portion. When they ask about spice level ("acı ister misin?"), always say yes if you can handle any heat at all. The spices are what make this dish exceptional.

Technique separates great kokoreç from rubber disaster. Watch for vendors who char the intestines properly over real charcoal without overcooking - it should have crispy edges but stay tender inside. Avoid anywhere using gas grills or reheating pre-cooked intestines.

Best spots: the cart outside Taksim Metro exit, or any of the vendors along Kadıköy's fish market street. Order it "acı" (spicy) and thank me later when you're hunting down more before leaving Istanbul.