These are Greek gryos, wrapped in warm Moroccan flatbread, together with Iraqi onion-sumac relish.
Not bad, traveling across three continents in a single bite.
Greek gyros are similar to Iraqi Gus sandwiches, or Arab shawerma sandwiches, except that the Greek uses minced meat cooked into a meatloaf, then sliced and broiled to a crisp. Iraqi and generally Arab versions use whole fillets of meat or chicken grilled on a rotating spit and shaved off.
You can definitely go the all-Greek way, and use pocketless pita bread and stuff it with Greek salad vegetables and jajeek, as the Brown Eyed Baker did. Your choice.
For the Gyro Meat:
500g ground lamb
2 tsp salt
½ tsp pepper
1 Tbsp oregano
½ onion
1 clove garlic
5 slices turkey bacon
To Serve:
Moroccan chickpea flatbread (or pita)
Iraqi onion-sumac relish
500g ground lamb
2 tsp salt
½ tsp pepper
1 Tbsp oregano
½ onion
1 clove garlic
5 slices turkey bacon
To Serve:
Moroccan chickpea flatbread (or pita)
Iraqi onion-sumac relish
Method:
In a medium bowl, combine the ground lamb, salt, pepper and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed.
Cover and
refrigerate for at least 1 hour, or overnight.
Preheat oven to 300 degrees F.
Place the lamb mixture in the bowl of a food processor and add the onion, garlic and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.
Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide.
Bake for 30 to 40 minutes. Remove from the oven and allow to rest for 15 minutes.
Adjust the oven rack to the highest position (1½ to 2 inches below broiler element) and preheat broiler.
Slice the loaf of lamb meat crosswise into very thin pieces (they should be about ⅛-inch thick; no more than ¼-inch thick).
Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes. Be sure to keep an eye on it, as the broiler works quickly!
Serve the Gyros wrapped in warm pita or moroccan flatbread with Iraqi onion-sumac relish.
Preheat oven to 300 degrees F.
Place the lamb mixture in the bowl of a food processor and add the onion, garlic and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.
Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide.
Bake for 30 to 40 minutes. Remove from the oven and allow to rest for 15 minutes.
Adjust the oven rack to the highest position (1½ to 2 inches below broiler element) and preheat broiler.
Slice the loaf of lamb meat crosswise into very thin pieces (they should be about ⅛-inch thick; no more than ¼-inch thick).
Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes. Be sure to keep an eye on it, as the broiler works quickly!
Serve the Gyros wrapped in warm pita or moroccan flatbread with Iraqi onion-sumac relish.
صحة و عافية
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