Gyros in the USA

The place to swap commercial recipes, techniques etc.

Re: Gyros, Doner, Donair

Postby Spuddy » Sat Sep 04, 2010 1:43 pm

steelchef wrote:

3 pounds lean hamburger (triple ground*)
[/size]


Surely you mean lamb?
Draco dormiens nunquam titillandus.
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Postby grisell » Sat Sep 04, 2010 2:48 pm

May I humbly suggest you try this sauce:

1 litre full-fat yoghurt
200 cc water
4 tbsp tahini (sesame paste)
4 large garlic cloves, crushed (or 1 tbsp garlic powder)
2 tsp dried mint
Lemon, squeezed, to taste
Salt, pepper
Dash of olive oil
André

I have a simple taste - I'm always satisfied with the best.
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Gyros etc

Postby steelchef » Sat Sep 04, 2010 4:13 pm

I found this recipe on a website that appeared to represent an ongoing Donair,(as we call them in Canada) business. Lamb and mutton are not very popular in this country. Statistically, chicken, beef and pork are way out front, in that order. We eat many European and even Down Under dishes but modify the sheep component to one of the above.
Everything in excess! To enjoy the flavor of life, take big bites. Moderation is for monks.
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