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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!

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

What is the secret to making really good Greek lemon potatoes?

I've been making Greek lemon potatoes for years, and it's one of those dishes I make completely by feel. I don't measure anything, and I never really thought about how I make them because it's all second nature to me.

Recently, I tried teaching someone how to make them. Everything seemed straightforward while we were cooking together, but when they went home and tried making them on their own, all kinds of things went wrong! The potatoes weren't cooking evenly, the texture wasn't quite right, and the lemon flavor didn't come through the way it should.

It made me realize how much I rely on instinct when cooking traditional Greek food. I rarely write down recipes, so explaining every little detail is harder than I expected!

For those who make Greek lemon potatoes regularly, what tips would you give someone who's just learning?

How does your family season dolmades?

I’ve been thinking about how much dolmades can vary from one family to another, especially when it comes to seasoning. Even when the basic ingredients are similar, the flavor can be completely different depending on which herbs and spices are used.

How does your family season dolmades? Do you use mostly dill and parsley, or do you add mint as well? I’ve also seen recipes that include green onions, oregano, or even a little cinnamon, especially when meat is part of the filling.

I’m curious whether you season the rice mixture pretty heavily before rolling the grape leaves or keep it simple and let the lemon and olive oil provide most of the flavor. Does your family add lemon juice directly to the filling, or only during cooking and serving?

I’d especially love to hear about any regional or family traditions. What gives your dolmades their distinctive flavor?

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?
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