Yaşar Yalçınkaya, the owner of Şen Kokorec, started the profession 10 years ago. He opens the shop at six in the evening and closes around six in the morning. He used to work at night, as he had played darbuka in the pavilions for many years before.
Kokoreç is prepared by wrapping the large intestine of the lamb and the small intestine together. It is served with lots of spices after being cooked in the embers. Yaşar works with his son Caner and offers pepper pickles prepared by his wife Şengül with the kokoreç.