Greek Food, Cooking and Recipe Community

Traditional Greek Gyro....

1 - 3 of 3 Posts
D

dimi_pat

Active member
I love gyros but I noticed something - sometimes the version I get in Greece is much different than where it is here at home. I don't know if that is intentional or not...

I tend to love the gyros that have the shaved meat from the spit thing that you see in gyro shops in Greece, and I do enjoy it with Greek fries inside (which I do get in Greece a lot - but when at the gyro shop they always give me a choice).

Anyway, I am wondering... what is the actual, traditional way to make a gyro?
 
Gyros* is the singular form for the food, and gyroi (pronounced gyree) is the plural.. What you have in the USA (if you're from the USA) is americanized and a fusion of schwarma. The brown gyros meat that we have here is not served on a gyros in Greece, and we don't serve fries in the gyros.

I'm Athens you get chicken or pork. If you get pork then it comes with tzatziki. If you get chicken then it comes with "sauce". Up north (thessaloniki) they offer the same but they also have another option available. Fries are also always served in the gyros
 
Last edited:
ellinasgolfer0320 said:
Gyros* is the singular form for the food, and gyroi (pronounced gyree) is the plural.. What you have in the USA (if you're from the USA) is americanized and a fusion of schwarma. The brown gyros meat that we have here is not served on a gyros in Greece, and we don't serve fries in the gyros.

I'm Athens you get chicken or pork. If you get pork then it comes with tzatziki. If you get chicken then it comes with "sauce". Up north (thessaloniki) they offer the same but they also have another option available. Fries are also always served in the gyros
Click to expand...
I had fries in my gyros consistently on Crete - they asked - and all the Greeks - half of them got the fries in the gyro and half didn't. I loved the gyros in Athens, too, and I love it with the chicken. I don't recall seeing the choice of fries in the gyros in Athens or other places in Greece besides Crete. Thanks for sharing this info!
 
1 - 3 of 3 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

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 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?

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 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 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.
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top