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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.
 

My Family’s Keftedes Recipe

Keftedes are one of those foods that always remind me of family gatherings. Everyone seems to make them a little differently, but this is the basic version my family has always used.

For about a pound of ground beef, we add one small grated onion, a handful of chopped fresh parsley, a little fresh mint, one egg, breadcrumbs, salt, pepper, oregano, and a small splash of red wine vinegar. Sometimes we add a little grated garlic as well.

The important part is mixing everything well and then letting the mixture sit in the refrigerator for a little while before shaping the keftedes. We make them fairly small, roll them lightly in flour, and fry them in olive oil until browned on the outside and cooked through.

We usually serve them with lemon, potatoes, salad, or tzatziki.

How does your family make keftedes? I’m especially curious about which herbs and seasonings everyone uses. Thought I'd share!

Do you make your pastitsio with a thick or thin layer of krema?

I've always preferred my pastitsio with a nice, thick layer of béchamel on top. To me, that's one of the best parts of the dish! I love when the krema is rich, creamy, and thick enough to hold its shape when you cut into the pastitsio.

The problem is that I've been having trouble getting my krema just right. Sometimes it comes out too thin, and other times the texture isn't quite as smooth as I'd like. I've tried adjusting the amount of flour and milk, but I still haven't found the perfect balance.

I'm curious how everyone else makes theirs. Do you prefer a thick layer of béchamel or just enough to cover the pasta? Does your family add eggs or cheese to the mixture?

I'd especially love to hear any tips for making a thick, smooth krema that sets beautifully when baked!

Do You Make Avgolemono Thick or Brothy?

I usually prefer avgolemono somewhere in the middle. I don’t like it so thick that it feels almost like a cream soup, but I also don’t want it completely thin and brothy. For me, the best version has enough egg and lemon to give the broth some body while still keeping it light.

A lot probably depends on what kind of avgolemono you’re making, too. In chicken soup, I like it a little more brothy because I want the rice or orzo and chicken to still stand out. With something like lahanodolmades, I don’t mind the avgolemono sauce being thicker because it is coating the food rather than serving as the soup itself.

The lemon level matters just as much as the thickness. I like enough lemon to make it bright and noticeable, but not so much that it overwhelms everything else. I think balance is really the key.

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?

Do You Put Cinnamon in Your Keftedes?

I’m curious how everyone here makes keftedes, especially when it comes to cinnamon. I know some Greek families add a little cinnamon to the meat mixture, while others would never think of putting it in.

In my experience, even a small amount can change the flavor quite a bit. It gives the keftedes a warmer, slightly sweeter spice in the background, but I can also see how it might not be for everyone. I’ve had versions that lean more heavily on oregano, mint, parsley, garlic, and onion instead.

Do you put cinnamon in your keftedes? If you do, how much do you usually use, and was that something your family always did? I’d also be curious to know if it varies depending on what part of Greece your family comes from.

Would love to hear how everyone seasons theirs and what you consider essential for really good keftedes.
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