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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.
 

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?

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?

Favorite Greek Cheeses Beyond Feta

Feta gets most of the attention when people talk about Greek cheese, but there are so many other varieties worth trying. I’m curious which Greek cheeses everyone enjoys most beyond feta.

Graviera is one of my favorites because it works so well on a cheese plate, grated over dishes, or just eaten with bread. Kasseri is another one I really like, especially melted. I’ve also been interested in trying more regional cheeses like metsovone, manouri, kefalotyri, and formaela.

Some Greek cheeses seem to be much easier to find outside Greece than others, so I’d also love to know which ones people regularly buy and where they usually find them.

What Greek cheeses do you keep coming back to? Are there certain ones you associate with a particular region, dish, or family tradition? And if someone has mostly eaten feta, which Greek cheese would you recommend they try next?

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.

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?
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