These are my approximation of gyros. Absolutely not authentic, but they remind me most of what I ate at Greek restaurants growing up in Denver. Adapted from Serious Eats' Italian-American Meatballs recipe.
Makes enough for 4 wraps
Ingredients
* 1 slice of white bread, torn (about 1 ounce)
* 2 tbsp buttermilk
* 2 tsp salt
* 1/4 tsp ground pepper
* 1 tsp cumin seeds, toasted and ground
* 1/2 tsp coriander seeds, toasted and ground
* 1/2 tsp oregano
* 1/2 tsp smoked paprika
* 1/3 cup parsley leaves and stems, chopped
* 1 tsp fresh mint, chopped (optional)
* 4 garlic cloves, minced or grated on a microplane
* 1/2 onion, minced
* 2 egg yolks
* 1/3 cup grated Parmesan
* Zest of 1 lemon
* 1/2 lb ground beef
* 1/2 lb ground lamb
* 1 tbsp olive oil
To make the gyro meat
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Preheat the oven to 400 degrees.
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Place the bread in a large bowl and pour the buttermilk over it. Using a fork, mash until it resembles a thick paste.
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Add remaining ingredients except the meat, and beat with a hand mixer on medium until well combined.
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Add 1/3 of the beef and lamb, and continue beating until well combined. Add remaining meat to the bowl and gently mix together with clean hands.
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Turn the mixture into an ungreased 8x8 pan. Spread out evenly, using your hands or a spatula. Bake for 18-20 minutes.
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When the pan is cool enough to handle, cover tightly in plastic wrap and place in the fridge for at least 4 hours and up to overnight.
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When ready to serve, take the meat out and cut it into four sections, discarding any separated fat. Cut each section into slices, about 1/2 inch thick. It may break apart a bit, but that's OK.
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Drizzle the olive oil in a large cast iron pan over medium-high heat. When the oil is shimmering, add the gyro slices and cook until they're brown on both sides, about 2-3 minutes per side. Drain slices on a paper towel. Serve immediately with warm pita, tzatziki, sliced onions, and a tomato and cucumber salad.
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