Tasty Entrail Kebabs - by: Julie Near

Prep time: 4-6 hours (includes gathering and butchering time, preparing oven
You'll need:

• entrails (guts) from domestic or wild animal
• roots and tubers, as seasonally available
• smooth skewers

1. Skewer assorted entrails on smooth sticks. Alternate entrails with roots and tubers.
2. Wrap loaded skewers with intestine skins to hold entrails and tubers in place.
3. Roast over low flame.

Serving Tip
Wild mushrooms add a wonderful flavor to kebabs.

This recipe is from archaeologist Julie Near, University of California at Berkeley, who studies plant remains at Çatalhöyük. It's based on her experiences in present-day Turkish villages.