1/2 c Vegetable oil
2 tb White wine vinegar
1 tb Sugar
1/2 ts Salt
2 tb Dijon-style mustard
1/2 c Plain yogurt
1 ts Dried dillweed
FOR GYROS
1/2 lb Ground lamb
1/2 lb Ground beef
2 sl White bread
2 tb Fresh parsley; chopped OR
1 ts Dried leaf parsley
1 Garlic clove; minced
1 ts Salt
1/8 ts Pepper
1/4 ts Ground funugreek
1/2 ts Ground cumin
1 Egg; beaten
6 Pita-bread rounds
6 Green onions
12 Greek or black olives
DILL YOGURT SAUCE-In a blender, combine oil, vinegar,
sugar, salt and mustard. Process until smooth and
thickened. Pour sauce into a bowl. Stir in yogurt and
dillweed. Refrigerate 4 hours before serving. To make
gyros: Combine lamb and beef in a medium bowl. Tear
white-bread slices in pieces. Place in a blender or
food processor. Process to uniform crumbs. Add bread
crumbs, parsley, garlic, salt, pepper, fenugreek
(available in health-food stores or specialty shops)
and cumin to meat mixture. Blend well. Stir egg into
meat mixture. Preheat oven to 375°. Form meat mixture
into 6 logs, each about 4" long. Place logs on a 15x10
jelly-roll pan. Bake until brown, about 15 minutes.
Wrap bread rounds in foil. Warm in oven as meat cooks.
Trim green onion tops. Cut onions lengthwise in
strips. Remove bread rounds and meat from oven. Place
each meat log on top of a bread round. Spoon Dilled
Yogurt Sauce generously over meat. Sprinkle with onion
strips. Garnish each sandwich with olives. Roll up
bread to make a sandwich.
From "Soups and Sandwiches" by Sue and Bill Demming.
