Lamb Gyros With Cucumber-Yogurt Sauce Recipe

Ingredients

8 oz plain yogurt
1/3 cup cucumber, seeded & chopped
2 tbsp onion, finely chopped
1 cl garlic, minced

SUGAR GYROS

1 lb lean ground lamb
2 cl garlic, minced
1 1/2 tsp dried oregano, crushed
1 tsp onion powder
1 tsp salt
3/4 tsp pepper
1 large tomato, halved & thinly slic
1 small onion, thinly sliced
4 pita breads, halved and warm


Directions

Recipe by: Z_BRIGHTS@TITAN.SFASU.EDU For sauce, combine all
ingredients in medium bowl; mix well. Cover and refrigerate.

For gyros, combine lamb and seasonings in a large bowl; mix gently to
blend well. Shape into 2 oval 1/2-inch thick patties. Place patties
on rack in broiler pan so surface of meat is 3-4 inches from heat.
Broil 8-10 minutes until no loger pink, turning once. Carve each
patty into thin slices. Place equal amounts of lamb, tomato and onion
in each pita half.

Serve with yogurt sauce.

Makes 4 servings.


Servings: 4 servings

 

 

Lamb Gyros With Cucumber-Yogurt Sauce Recipe brought to you by Recipe Ideas


Categories: Cucumber; Greek; Lamb; Meat; Sauce


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Historians have proved the existance of recipes way back into antiquity, in truth as far back as the Egyptians, and possibly even further. However, sadly, these old cookbooks were just basic pictorial, hieroglyphic or cunieform instructions for meal preparation.

During Roman times around 25BC a roman called Apicius compiled a few documents which described recipes cooked by his fellow Romans. In his works, Apicius describes how the meals were divided into hors d`oeuvres, main meal and desserts, known in latin as `Gustatio, Primae Mensae and Secundae Mensae`. Aspicius recounts how the Romans were skilled in the use of many different herbs and spices, including some familiar names like thyme, fennel and asafoetida.

During the succeeding few hundred years, the rich and powerful families of Europe tried to offer the best banquets, and consequentially cooks and their recipes were at a premium. Nevertheless, it wasn`t until the 19th century that cookery and cookery books reached a high level of popularity. The Famous Mrs Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the US, spent years to assembling, verifying, and writing down recipes to help cooks of their time.

By the arrival of the 1900s, cookery publications are starting to become popular due to better eduction, more free time and having more disposable income.

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