Street.Food. Cheap, easy to access, SO… why make it yourself? Well, if you’re like me you live NOwhere near where anybody even knows the what the gyro is or perhaps, you just get a special ‘rush’ when you know you brought a MASTERPIECE to the table and simply say ‘yup, these talented hands made that!’ . Yeah, I love that feeling. These gyros are amazing and this week I sure needed them. Buttermilk Springs surprisingly behaved this week, but I have a feeling things are about to a little bit ‘wild’ around here.
The gyros were beautiful and tasted just as good ( if not better) than the cart. And I made everything from scratch. Yup, even that amazing bread. These hands are adept! So go my royal foodies be fruitful and make gyros at home
Adapted from Food.com
1 lb ground beef
1 lb ground lamb (optional, you can use all ground beef if you’re weirded out by lamb) (optional)
1/2 cup breadcrumbs
2 garlic cloves, finely minced
3 teaspoons oregano
2 teaspoons onion powder
2 teaspoons salt
1 teaspoon pepper
1 teaspoon garam masala
1 teaspoon cumin
1 teaspoon crushed coriander seeds
1.Combine all ingredients in a bowl, and mix well.
2.Knead the mixture on the counter for 10 minutes – just like you’re kneading bread. You may want to use a dough-scraper to help keep the counter clean. (I do). Pick that meat up and SLAM it into the counter, continuing to do so for the 10 minutes. This is key to getting the correct texture. Now make sure you do this or your texture wouldn’t be right. You could just beat all this up in your Electric Mixer but this definitely helps with relieving all your Buttermilk Springs stress.
3.Form into a flat loaf – put the meat onto a piece of wax paper, and flattening it into a 3″ high slab rectangle. Cover it with another piece of wax and use a rolling pin to flatten it out, just make sure you straighten out the edges to form a rectangle so that when it comes time to slice, they are nice and even.
4.Bake the loaf on a broiler pan (or pan with raised edges, because it will leak grease!) at 350 for about an hour. Alternatively, you can grill it over coals, that’s my favorite way, just be sure to turn often so as to distribute the juices.
5.Allow to cool for at least 10 minutes before slicing thin.
Greek Pita Bread
1 envelope dry yeast
2 teaspoons salt
1 tablespoon sugar
4 cups white all-purpose flour
1 1/2 cups water
1 tablespoon olive oil
1.Combine the yeast and sugar in a small bowl, add 1/2 cup of the warm water and let it stand for 10 minutes to proof and ferment it.
2.Dissolve the salt in the remaining warm water.
3.Put the flour in a large mixing bowl, making a well in the middle and put the dissolved yeast and salt water into it.
4.With your hands, blend it into a dough.
5.You may need a bit more or less water depending on your flour.
6.Knead the dough in the bowl with your fists for 10-15 minutes or until it is smooth.
7.Pour the oil over the dough and knead it again until the oil is absorbed.
8.Cover the dough in the bowl with a towel and set it in a draft free area to rise to double it’s bulk (1-2 hours), then punch it down and knead it again for a few minutes.
9.Preheat your oven to 350°F.
10.Cut pieces of dough, egg size or larger, depending on the size of the pita desired, shape them into balls with your hands and roll them out over a lightly floured board or pastry cloth to 1/4 inch thickness.
11.Set 2 or 3 pites on a lightly oiled cookies sheet and bake them on the lower rack 2 to 3 minutes each side.
12.Pitas should be white and soft.
13.Wrap the baked pitas in a clean towel until they are cool, then store them in plastic bags to prevent them from drying out.
14.When you are ready to use them, heat a bit of oil in a shallow skillet and fry them a minute or so on each side, or until golden brown.
15.Use them immediately, because they get hard when they dry out.
And you didn’t think I’d forget that amazing yogurt-y mayo-ey sauce….