Here is a recipe for one of my favorite foods that was introduced to me by some Greek friends some years ago. I have not made this, but at Greek restaurants, and many other fast food places that serve an Americanized version, I will frequently get one. In almost all instances except for one place in my town that puts a lot of mayo on, I love them. Try one in a real Greek place for a real treat. Occasionally you will find a server that does not recognize the correct Greek pronunciation of Gyros or Yeros, and you have to pronounce it like that spinning device, gyro.
In a large bowl, combine the ground lamb with the bread, allspice, coriander, garlic, onion, savory, and salt and pepper, and knead thoroughly. The mixture should be spicy, though not too herby, and hold its shape. Break into 5 sections, each as large as a navel orange, then break each section into 6 balls. Knead and flatten slightly to a thickness of about Three quarters of a”. Cut the bacon slices into widths equal to these balls, keeping the slices ofbetween them. Slip a cane skewer through the centers and roll gently with the palms to smooth the edges. (There will be 5 or 6 skewers, depending on their length.) Cover and refrigerate overnight. When ready to cook, set on a broiler tray or grill and cook under moderate heat, turning every 5 minutes. (The bacon will baste the meat.) The surface will be crusty and the inside cooked within 25 minutes. To serve: Put out the bread, meat, tomatoes seasoned with the vinegar and oil, parsley and yogurt in separate dishes. Guests may open pocket bread and stuff them With meat and seasonings.
If you are going to the trouble to make authentic Gyros, you should accompany them with Tzatziki (tsa-tsi-ki) sauce. Make this on the same day that you make the gyros, since it is so much better when the flavors blend together.
Tzatziki
3 cups plain yogurt
1 English hothouse cucumber (about 16 ounces), peeled, halved lengthwise, seeded
3 tablespoons finely chopped fresh dill
2 large garlic cloves, minced
salt and pepper to taste.
Place strainer over large bowl. Line strainer with 3 layers of cheesecloth. Spoon yogurt into cheesecloth-lined strainer; let stand at room temperature to drain 3 hours (liquid will drain out and yogurt will thicken). Transfer yogurt to medium bowl; discard liquid.
Meanwhile, coarsely grate cucumber. Place in another strainer; let stand at room temperature until most of liquid drains out, about 3 hours. Discard liquid. Squeeze excess moisture from cucumber.
Mix cucumber, dill and garlic into yogurt. Add salt and pepper to taste. (This is best if made 1 day ahead. Cover and refrigerate.)
1 green onion, minced
2 Tbsp finely dice red onion
1 Tbsp. EEVO (Extra Virgin Olive Oil)
We use this on so many things
Baked potatoes, (more flavour than sour cream and almost no fat)
Pita sandwiches
Souvlaki (pork or chicken grill w/lemon, garlic oregano, olive oil)
as a dip for grilled pitas
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If you ever come to Detroit, we have an area called "GREEK TOWN". it has many authentic shops, restaurants, music, and dancing everywhere! I love to eat at the restaurants!
Thank you for the recipe to try to make a gyro myself at home!
anyone have a recipe for Baklava? HMMMMM.....getting hungry now!
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I thought I had a baklava recipe, but can't find it, however I did find this one in my International recipe files that you might be interested in. Don't ask me to help. I love to eat Greek foods, but haven't tried to use any of the recipes. I will look again for Greek pastries.
Moussaka with Bechamel sauce
2 Tbs olive oil
1+1/2 lbs. (750 g) ground lamb or beef
1/2 cup (125 ml) chopped onion
1/2 cup (125 ml) white wine or water
3 Tbs. (45 ml) tomato paste
2 Tbs. (30 ml) chopped parsley
Salt and freshly ground black pepper to taste
3 lbs. (1.5 Kg) eggplant (aubergine)
4 to 6 Tbs. (60 to 90 ml) olive oil
1 recipe Béchamel sauce (see below)
1 cup (250 ml) bread crumbs
1/2 cup (125 ml) grated Parmesan cheese
3 Tbs. (45 ml) melted butter
Heat the 2 tablespoons of olive oil in a large skillet over moderate heat. Add the chopped meat and
onion and brown, stirring frequently to crumble the meat. Add the wine or water, tomato paste, parsley, salt, and pepper, and bring to a boil. Reduce the heat to low and simmer covered for 30 minutes, until most of the liquid has been reduced. Meanwhile, cut the eggplant into slices 1/2 inch (1 cm) thick and arrange on baking sheets. Brush both sides with olive oil and bake in a preheated 350F (180C) oven for 25 to 30 minutes, until the eggplant is tender. Arrange half the eggplant slices in the bottom of a medium-sized baking dish. Sprinkle with half the bread crumbs. Spread the meat mixture over the eggplant, followed by half the Parmesan. Add another layer of eggplant, followed by the béchamel. Sprinkle the remaining Parmesan and bread crumbs on top, and drizzle with the melted butter. Bake in a preheated 350F (180C) oven for 30 to 40 minutes, until the top is lightly browned. Serves 6 to 8.
Béchamel Sauce
6 Tbs. (90 ml) butter
8 Tbs. (120 ml) flour
4 cups (1 L) milk
Salt and white pepper to taste
A grating of fresh nutmeg - Melt the butter in a saucepan over moderate heat. Stir in the flour and cook for 3 to 5 minutes, until it has lost the floury aroma. Do not allow to brown. Add the milk and stir, making sure to dissolve any lumps that have formed. Heat, stirring frequently, until the sauce boils and becomes thick. Add the salt, pepper, and nutmeg. Makes 4 cups (1 L).
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thank you Jim
The last time we ate at the Pegasus restaurant, I had Moussaka! It is probably my favorite Greek dish. It's the same as a vegatable lasagna practically!
I'm not sure I'm willing to try that recipe, but I am going to copy and save it for my own records just in case I feel the urge to make some of this delicious meal!
OPA!
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