Monday, April 16, 2012

Pretty Authentic Gyros



People who know me, know I try to make Ethnic Foods as close to authentic as possible.

If I can I will import ingredients from overseas just to make a recipe authentic.

Gyros are no exception. But I do make them slightly different.

1) Real Gyros are made of sliced meat roasted on a tall upright spit, a spit I do not have nor need so I do make the Greek American Gyro Loaf.
2) Since I can get whole wheat pocketless Gyro Pita Bread I will use it.

My last post was about spices...
Since they stopped selling the dry Gyro mix at the grocery store I wanted to make my own dry mix so when the mood struck me I could make Gyros on the fly...


This is the dry mix I created


    1 Cup Bread Crumbs
    4 T Onion Powder
    2 T Garlic Powder
    2 t rosemary
    2 t oregano
    2 t cumin
    2 t black pepper
    2 t Salt
    2 t marjoram
    2 t thyme


I used 1/4th of this dry mix to mix into 1 pound of lean ground beef and 1/3rd a cup warm water. I put it in a loaf pan and baked it in a 375 f oven  till it registered an internal temp of 150. I then let it rest and cool and sliced it thin and put 3/4th of it in individual vacuum bags for the freezer and ate the rest on gyro bread with Tzazaki sauce, sliced tomatoes and sliced onions sprinkled with ground Penzeys Sumac (the authentic part)
Sumac is a sour berry that is used in Greek and Middle eastern cooking to add sourness.

You can buy it here :
http://www.penzeys.com/cgi-bin/penzeys/p-penzeyssumac.html
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