The trick that makes you say "enough"! It turns out that the intention of the companies mixing whiskey with kokoreç is this.

The Ministry of Agriculture and Forestry's list of "Foods That Endanger Health" included two businesses that were found to be using tequila in kebabs and whiskey in kokoreç. We asked Nurten Sırma, a Food Inspection Specialist at TÜKONFED, why these businesses applied such an unbelievable method.

"THEY MAY HAVE MASKED SPOILED PRODUCTS WITH ALCOHOL"

Speaking as a guest on the News.com studio with host Melis Yaşar, Sırma said: "If the raw material is somewhat spoiled, if there is a smell... For example, the raw material of kokoreç is the small intestine; if they have taken a product they do not trust, and if there is a slight smell, and if microorganisms have developed, they may have tried to mask it with alcohol to make it a little safer.

But here, there are people who do not consume alcohol and are sensitive about this issue. Therefore, it is an inappropriate process for food production."