Yield: 6 Servings
|½ cup||Vegetable oil|
|2 tablespoons||White wine vinegar|
|2 tablespoons||Dijon-style mustard|
|½ cup||Plain yogurt|
|1 teaspoon||Dried dillweed|
|½ pounds||Ground lamb|
|½ pounds||Ground beef|
|2 slices||White bread|
|2 tablespoons||Fresh parsley; chopped OR|
|1 teaspoon||Dried leaf parsley|
|1 \N||Garlic clove; minced|
|¼ teaspoon||Ground funugreek|
|½ teaspoon||Ground cumin|
|1 \N||Egg; beaten|
|6 \N||Pita-bread rounds|
|6 \N||Green onions|
|12 \N||Greek or black olives|
DILL YOGURT SAUCE
DILL YOGURT SAUCE-In a blender, combine oil, vinegar, sugar, salt and mustard. Process until smooth and thickened. Pour sauce into a bowl. Stir in yogurt and dillweed. Refrigerate 4 hours before serving. To make gyros: Combine lamb and beef in a medium bowl. Tear white-bread slices in pieces.
Place in a blender or food processor. Process to uniform crumbs. Add bread crumbs, parsley, garlic, salt, pepper, fenugreek (available in health-food stores or specialty shops) and cumin to meat mixture. Blend well. Stir egg into meat mixture. Preheat oven to 375~. Form meat mixture into 6 logs, each about 4" long. Place logs on a 15x10 jelly-roll pan. Bake until brown, about 15 minutes. Wrap bread rounds in foil. Warm in oven as meat cooks.
Trim green onion tops. Cut onions lengthwise in strips. Remove bread rounds and meat from oven. Place each meat log on top of a bread round. Spoon Dilled Yogurt Sauce generously over meat. Sprinkle with onion strips.
Garnish each sandwich with olives. Roll up bread to make a sandwich. From "Soups and Sandwiches" by Sue and Bill Demming.
Posted to recipelu-digest by RecipeLu <recipelu@...> on Mar 09, 1998