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Gyros or gyro (most often , from (giros) "turn") is a Greek dish, consisting of meat, tomato, onion, and ''tzatziki'' sauce, and is served with pita bread. ''Gyros'' may also refer to the sandwich, which consists of the same ingredients. The Middle Eastern shawarma and Mexican tacos al pastor are similar to gyros, and all derived from the Turkish döner kebab which was invented in Bursa in the 19th century.Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., ''Cambridge World History of Food'', Cambridge, 2000. ISBN 0521402166. Vol. 2, p. 1147. To make gyros, slices of meat are placed on a tall vertical spit, which turns in front of a source of heat, usually an electric broiler. If the meat is not fatty enough, strips of fat are added so that the roasting meat remains always moist and crispy at the same time. The rate of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crispy shavings when done. It is generally served in an oiled, lightly grilled piece of pita, rolled up with various salads and sauces. The pita and gyro themselves are the only obligate ingredients; the remaining condiments to be added always being at the discretion of the customer, even down to the amount of salt and pepper used. An order of "''ap' óla''", "with everything", means that every available add-on is to be included, including generous peppering with red paprika. Gyros served in the United States usually use a ground processed meat, pressed into large cones for cooking. Ground processed meat was also used in Greece until the 70s, but it was banned after several cases of food poisoning attributed to substandard storage. After a period of total ban, gyros was reallowed in Greece, albeit only in the form of raw meat sliced in thin strips.
[edit] Ingredients
¼ |
cup water |
1 |
medium onion, finely chopped |
3 |
tablespoons chopped parsley |
2 |
teaspoons oregano |
4 |
|
2 |
teaspoons pepper |
3 |
teaspoons salt |
2 |
teaspoons ground cumin |
1 |
teaspoon ground fenugreek |
8 |
individual pita breads |
1 |
large onion, sliced into thin rings |
1 |
large tomato, coarsely chopped |
1 |
clove garlic, minced |
½ |
teaspoon dijon mustard |
1 |
|
3 |
tablespoons olive oil |
1 |
cup plain yogurt |
[edit] Preparation
Step 1 |
Combine ground lamb, water, onion, parsley, oregano, garlic, pepper, salt, cumin and fenugreek and mix thoroughly. Shape into loaf and wrap tightly in plastic film to compress the mixture. Refrigerate for 2 hours. |
Step 2 |
To cook in the oven: preheat oven to 350F. Unwrap meat mixture and place on a cookie sheet or shallow baking dish and bake 1 to 1 1/2 hours. Remove from oven, drain excess fat and let stand 15 minutes before carving. Use a very sharp knife and cut in thin slices. |
Step 3 |
To cook on a rotisserie: push the metal skewer through the center of the meat (lengthwise) and place attachment in oven according to its directions. Cook at 350F, carving the cooked and crispy outside slices as needed. |
Step 4 |
To cook on the grill: place the meat on a hot grill. Turn and continue to cook until brown on all sides. Slice thin strips from the browned loaf as it cooks, exposing unbrowned surface to be browned as you carve thin slices from the other side. Continue turning the loaf, browning the surface exposed to the fire while you carve from the side facing away from the coals. When the loaf is too small to carve on the grill, brown on all sides and cut into slices. |
Step 5 |
To assemble:Cut the round pita breads in half. Fill each pocket with slices of meat, thin onion rings and tomato. In a mixing bowl, combine garlic, mustard and red wine vinegar and blend until smooth. Slowly add the olive oil, beating until it is all incorporated and the mixture is smooth. Stir the yogurt until creamy and add it to the other mixture. Pour a little of this dressing over the contents of the pita pockets and serve. |
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[edit] About Gyros
It's not a "jai-row," it's a "yee-row"
