| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Meats, Eggs |
Greek |
Sandwiches |
6 |
Servings |
INGREDIENTS
| 1/2 |
c |
Vegetable oil |
| 2 |
T |
White wine vinegar |
| 1 |
T |
Sugar |
| 1/2 |
t |
Salt |
| 2 |
T |
Dijon-style mustard |
| 1/2 |
c |
Plain yogurt |
| 1 |
t |
Dried dillweed |
| 1/2 |
lb |
Ground lamb |
| 1/2 |
lb |
Ground beef |
| 2 |
|
White bread |
| 2 |
T |
Fresh parsley, chopped OR |
| 1 |
t |
Dried leaf parsley |
| 1 |
|
Garlic clove, minced |
| 1 |
t |
Salt |
| 1/8 |
t |
Pepper |
| 1/4 |
t |
Ground funugreek |
| 1/2 |
t |
Ground cumin |
| 1 |
|
Egg, beaten |
| 6 |
|
Pita-bread rounds |
| 6 |
|
Green onions |
| 12 |
|
Greek or black olives |
INSTRUCTIONS
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. Posted to
recipelu-digest by RecipeLu <recipelu@geocities.com> on Mar 09, 1998
A Message from our Provider:
“WARNING: Exposure to the Son may prevent burning.”