Recipe - Greek Gyros

DILL YOGURT SAUCE
One half cup Vegetable oil
2 tablespoon White wine vinegar
1 tablespoon Sugar
One half teaspoon Salt
2 tablespoon Dijonstyle mustard
One half cup Plain yogurt
1 teaspoon Dried dillweed

FOR GYROS
One half pound Ground lamb
One half pound Ground beef
2 sl White bread
2 tablespoon Fresh parsley; chopped OR
1 teaspoon Dried leaf parsley
1 Garlic clove; minced
1 teaspoon Salt
1/8 teaspoon Pepper
One fourth teaspoon Ground funugreek
One half teaspoon Ground cumin
1 Egg; beaten
6 Pitabread rounds
6 Green onions
12 Greek or black olives

DILL YOGURT SAUCEIn 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 whitebread slices in pieces.
Place in a blender or food processor. Process to uniform crumbs. Add bread
crumbs, parsley, garlic, salt, pepper, fenugreek (available in healthfood
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 jellyroll 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 recipeludigest by RecipeLu recipelu@geocities.com on Mar 09,
1998