Title: Greek Gyros
Categories: Sandwich Greek
Yield: 6 Servings
| | | DILL YOGURT SAUCE |
| 1/2 | c | Vegetable oil |
| 2 | tb | White wine vinegar |
| 1 | tb | Sugar |
| 1/2 | ts | Salt |
| 2 | tb | Dijon-style mustard |
| 1/2 | c | Plain yogurt |
| 1 | ts | Dried dillweed |
| | | FOR GYROS |
| 1/2 | lb | Ground lamb |
| 1/2 | lb | Ground beef |
| 2 | sl | White bread |
| 2 | tb | Fresh parsley; chopped OR |
| 1 | ts | Dried leaf parsley |
| 1 | | Garlic clove; minced |
| 1 | ts | Salt |
| 1/8 | ts | Pepper |
| 1/4 | ts | Ground funugreek |
| 1/2 | ts | Ground cumin |
| 1 | | Egg; beaten |
| 6 | | Pita-bread rounds |
| 6 | | Green onions |
| 12 | | Greek or black olives |
DILL YOGURT SAUCE-In a blender, combine oil, vinegar, sugar, salt and
mustard. Process until smooth and thickened. Pour sauce into a bowl. Stir
in yogurt and dillweed. Refrigerate 4 hours before serving. To make gyros:
Combine lamb and beef in a medium bowl. Tear white-bread slices in pieces.
Place in a blender or food processor. Process to uniform crumbs. Add bread
crumbs, parsley, garlic, salt, pepper, fenugreek (available in health-food
stores or specialty shops) and cumin to meat mixture. Blend well. Stir egg
into meat mixture. Preheat oven to 375~. Form meat mixture into 6 logs,
each about 4" long. Place logs on a 15x10 jelly-roll pan. Bake until brown,
about 15 minutes. Wrap bread rounds in foil. Warm in oven as meat cooks.
Trim green onion tops. Cut onions lengthwise in strips. Remove bread rounds
and meat from oven. Place each meat log on top of a bread round. Spoon
Dilled Yogurt Sauce generously over meat. Sprinkle with onion strips.
Garnish each sandwich with olives. Roll up bread to make a sandwich. From
"Soups and Sandwiches" by Sue and Bill Demming. By
fatfree-request@fatfree.com on Jun 16, 1997