Question HI,my family and I moved to the midwest from CA. WE LOVE GREEK FOOD and the closest Greek restaurant is 2+ away. We want to learn how to cook our own, starting with my children's favorite- the gyro. I have not found any lamb products were I live,could you give us a alternative w/o lamb? Also,is making Greek bread something within the reach of an intermediate cook, and if so can I have a recipe? Thank you, we look forward to your reply.
Answer hi there
For The Patties:
1lb/500g ground mutton or lamb(if you don't have beef will do)
(how to grind your own meat)
1/2 handful black olives finely chopped
1/2 handful crumbled feta cheese
2 pinches dried oregano
a little pepper, fresh ground black is better
a little salt
1 hand fresh bread crumbs
1 egg lightly beaten
1 quarter mutton or beef stock block dissolved in a quarter cup water
For the Rolls:
4 rolls
sliced tomato
thinly sliced onion
a few thin slices of cucumber
1/2 cup 50/50 mixture of mayonnaise and natural unsweetened yoghurt to which 1 crushed clove of garlic is added
Mix all the patty ingredients thoroughly, leaving the salt for after the patties are cooked if you prefer (how to season meat).
Make sure the mixture is cool. Divide mixture into 4 equal balls and mold into patties (how to mold patties).
Cook on medium heat under the grill, on the barbecue or in a pan (how to regulate cooking temperature) until the patty is cooked to your preferred degree of doneness or the internal temp reaches 160F/70C (when is my patty cooked?).
Split the rolls and toast the cut surfaces lightly (under grill, on barbecue or in pan) just before the patties are done. Spread the mayonnaise/yoghurt/garlic mixture liberally on the bottom halves of the rolls, add a few slices of cucumber, the patties and the other halves of the rolls.
or you can use pita bread for the rolls
GREEK BREAD RECIPE
This Greek bread recipe is a variation of a Horiatiki Psomi which is literally translated into Country Bread.
Every Greek meal is accompanied by slices of thick textured country bread, and this Greek bread recipe is an ideal bread to accompany most Greek recipes.
I have not been able to find the kind of bread flour used for Greek country bread outside of Greece (it is a type of yellow, grain flour), so after a lot of trial and error I have found the closest match to get the same taste and texture is to use white bread flour and ground semolina. The rest of the recipe is an authentic Greek bread recipe used at home for many years.
This bread is ideal for dipping in salads and appetizer dips and the next day is wonderful in the grilled bread recipe with a drizzle of olive oil and some fetta and olives for a traditional Greek midday snack.
Preparation
You can use a breadmaker to make this bread, using the dough setting. If you don't have a breadmaker, put all the ingredients in a bowl, mix in and then knead well for a few minutes.
Cover with a towel and place the bowl somewhere warm for 1 hour and 15 minutes approx until doubled in size.
Whichever method you use, once it has risen, flour a work surface and knead the bread dough for a while. Form into a loaf shape and place on a floured baking tray. Make a few diagonal cuts with a knife, about 1cm deep across the top of the bread. This will give a lovely crust with peaks all over. Cover with a towel and place somewhere warm for about 40 minutes to rise again.
Place bread in a pre heated oven 230 C for 20 minutes, then reduce to 200 C. You do need to keep an eye on it, especially when you lower the temperature, it may only need 5 more minutes. Ovens can vary greatly.
This Greek country bread is a textured, heavy bread.
