2 lb lean ground lamb
2 slice homemade bread, toasted and crumble, d
1 tsp allspice, crushed
1 tsp coriander seed, crushed
1 clove garlic, pressed
1 onion, grated
1 tsp fresh savory, chopped
1 salt, to taste
1 freshly ground pepper, to taste
1 bacon slices (optional)
Directions
In large bowl, combined all ingredients. Mix well, kneading until
mixture is stiff. Make fingers of meat (about 5-inches longer and
not over 2-inches in diameter). Place fingers on skewer spacing about
1-inch apart. Cook over hot coals for 10 to 15 minutes, turning
frequently until cooked through.
You may wrap the "fingers" on the skewer with sliced bacon. If anyone
tries this, let me know how it works out.
NOTE: I have this frequently in Greece and here in the U.S., but as
I have said, I view it as a "deli" item. Krinos Foods has a "gyros
kit" that is sold in the frozen food section of some supermarkets.
Recipe: C. Tenery Deriman on Prodigy -- ID: KJNX92A
Servings: 6 servings
Another Gyros Recipe brought to you by Recipe Ideas
Categories: Greek
The History of Recipes
It is possible to track the history of meal recipes back into distant history, in truth as far back into history as the early Egyptians, and maybe further still. Having said that, in the main part, these ancient cookbooks were just basic hieroglyphic instructions for food preparation.
In fact, the most ancient recipe in existence, according to academics is a collection of stone tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who tried it feel exhilarated. Later, there are a couple of interesting cookery books from the 14th Century : a cookery book entitled `Forme of Cury`, and another named `Curye on Inglish`. Perhaps surprisingly, these are not about the indian food that we all know today, but rather accounts of the types of food on the tables of the rich and powerful of the time. Later on in the 1400s, knights returning from the crusades brought us many new foods, spices and herbs from Arab cooking, including basil and rosemary. These new foods and spices led to a surge in recipe publications, the majority of which still exist in private collections. During the next few hundred years, the wealthy families of Wesstern Europe competed to offer the most extravagent meals, and as a consequence, the best cooks and their collection of recipes were much in demand. Nevertheless, it was during the 1800s that haute cuisine and cookery books really came of age. Mrs Beeton in the UK, and Fannie Farmer in the US, devoted their lives to assembling, verifying, and writing down recipes of the day. Like it or not, the introduction of TV brought us TV cookery programs and the demand for the accompanying recipe books. Which brings us neatly to the present day and the invention of computers and the internet, allowing everybody to access thousands of recipes just like those on this web site. |
We hope you enjoy this Another Gyros recipe.
