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cubrinj

Active member
Burger gyros are the new trend! All you need to do is take a burger and put it in a pita and then you're all set :)
  • 4 Greek pita bread rounds
  • 1 recipe Greek tzatziki
  • 1 large onion, chopped
  • 2 medium tomatoes, diced
  • Crumbled feta cheese
  • 4 prepared hamburgers, halved
  • Dried Greek oregano

Burger-Gyro-768x512.jpg
 
Well then it's not a "gyros" if it is cooked like this. The reason the food is called a "gyros" is because it spins in circles as it cooks, just as the name implies... This is just a hamburger in a pita. In Greek we would say "χάμπουργκερ σε πίτα"
 
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Well then it's not a "gyros" if it is cooked like this. The reason the food is called a "gyros" is because it spins in circles as it cooks, just as the name implies... This is just a hamburger in a pita. In Greek we would say "χάμπουργκερ σε πίτα"
Ohhh that's a good point. I saw this on a menu at a trendy Greek place in Athens and I was very confused
 
Ohhh that's a good point. I saw this on a menu at a trendy Greek place in Athens and I was very confused
That makes sense. I imagine the restaurants serving this were in touristy areas. Native Greeks would never order something like this at a restaurant. If someone orders anything else other than a gyros or souvlaki as their entree at a Greek restaurant in Greece hen that person is a tourist -Greeks will never order anything other than souvlaki or a gyros.
 
That makes sense. I imagine the restaurants serving this were in touristy areas. Native Greeks would never order something like this at a restaurant. If someone orders anything else other than a gyros or souvlaki as their entree at a Greek restaurant in Greece hen that person is a tourist -Greeks will never order anything other than souvlaki or a gyros.
Yes I think so too, this is not really greek..... I saw this type of food at a cafe in Thessaloniki that had all types of non-Greek food with a Greek twist like crepes with feta and tomato, burger gyro, and other american/european foods
 
I notice all kinds of different "Gyros" on menus all over Greece with different ingredients. I even saw a vegetarian one with Greek salad stuffed in a pita and they still called it a gyro. While I agree that it is nice to maintain the traditions, they seem to be calling all sorts of things Gyros in Greece. It may have gotten it's name originally from the meat that turns around on a small spit, but if actual Greeks living in Greece still call them gyros if there are different ingredients in them, I don't see the harm in us doing the same. Why is anything named anything? Do we need to literally be in Hamburg, Germany to call a hamburger a hamburger? At this point, hamburgers have little to do with the German city they are named for, and may have never even originated there.
 

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?

Is lamb or beef more traditional for giouvetsi?

I've been looking into traditional Greek giouvetsi recipes lately, and I'm curious about which meat is considered the most traditional. I've seen recipes that use lamb, others that call for beef, and even some that use chicken.

I love the idea of slowly cooking the meat in a rich tomato sauce with orzo until everything becomes tender and flavorful. However, I'm wondering whether lamb or beef would be the more authentic choice.

Is one traditionally preferred in certain regions of Greece? I've read that lamb is often associated with older Greek recipes, but beef seems to be very common in modern versions of giouvetsi.

I'm also curious whether the choice of meat changes the way the dish is prepared. Does lamb require different seasonings or cooking times than beef?

For those familiar with traditional Greek cooking, which version do you prefer, and which would you recommend trying first?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?
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