Lamb and Beef Gyro

-

My husband and I are pretty experimental people when it comes to food. We like to taste all different sorts of food, from different cultures, different ingredients put together, things we've never seen or heard of before etc. I think thats a pretty good trait because only this way do you really find some unique foods. Also some really delicious things that you would have otherwise never tasted.

A Gyro, is known a lot amongst Mediterranean cultures. But I know it to be very common in the Greek  cuisine. The other day my husband and I felt like eating out so we decided to eat something different. We searched for a Greek restaurant near by and ordered Gyro's... So delicious. I have eaten them before but this one was absolutely amazing. So amazing that a few days later we went back and ate it again : - )

Lots of Greek foods are delicious because they use all sorts of fresh ingredients such as produce herbs and spices, they use also yogurt in their foods in the place of lets say mayonnaise. Making their meals a lot healthier and so creative. I lived once with a great friend from Greece : -) Cris. I loved ever dish she made. Every dish just got better and better. Her meals were very healthy and yet full of flavor. This I'd say about most Greek dishes.


I haven't tried making this yet, though it seems to be pretty simple. For now I am going to leave it to this delicious restaurant nearby to make for me but I will try making it soon. Just so that i can familiarize myself with these unique Greek cuisines. 
I also tried their lemon roasted potatoes which eaten along with the gyro went together so beautifully.

I searched the web and found a great recipe for both. Try it for yourself and see how amazing it is. From the soft bread all the way down to the yogurt. It is so good.

Gyro

Lemon Potatoes
From my kitchen to yours
Elise

Comments

  1. Yolanda GumedeOctober 24, 2013 at 6:17 AM

    Oh yum! Sounds so good. I love healthy food with lot's of flavour. Very few out there so this sounds really good.
    Maybe I'll be brave and adventurous enough to try this meal out for my family soon...

    ReplyDelete

Post a Comment

Popular posts from this blog

Do you get a white ooze when cooking Salmon?

-
Image
Does your salmon often look like this when you cook it? Tried baking, frying, poaching it but this stuff keeps coming out? Quick tip: when cooking salmon it is common for a white sort of cream to come oozing out all around the fish. Though it does not affect the taste. It can be found to be annoying and not pretty. But I found the trick to solving this problem, it happens because salmon is an oily fish, there are many oils within the fish itself. When cooking all of these oils come out in the form of this white ooze, normally from my own experience, when this happens the fish tends to become dry. Because now all of that moisture and oils meant to keep the fish succulent and juicy was just taken out. I found a solution to this problem. To keep all the oils locked in, you need to dry out the surface of the fish.  Before seasoning drizzle a little bit of vinegar on the fish and rub it in well. Continue your seasoning process. You will see that your problem will be resolved. ...
Read more

Cuscus from CaboVerde

-
Image
Mommy Grandma Here is my beautiful mother and my grandmother both of whom I love dearly. Oh, yes. And look at my darling twin sister. My mirror, my look alike. which one am I? Do you know? Well my mom and grandma were  both born in Furna - Brava, Cape Verde also known for its portuguese name as CaboVerde. A portuguese speaking Island off of the coast of West Africa. Me in CapeVerde In CapeVerde just like in any other Country there are many traditional dishes such as 2 of the main ones. Cuscus - a breakfast bread and Cachupa- a heavy soup for lunch. These are 2 of my favorite Capeverdian foods along with others such as funginho, gigacida, and the list goes on. Cuscus is a breakfast food. For those of you who don't know what it is, its similar to a corn muffin or a corn type of bread. It is made fresh and eaten whilst hot off of the stove spread with loads of butter to melt nicely on top. I love eating this with my favorite rasberry tea. Some of you might hate i...
Read more

How do I make hominy corn porridge?

-
Image
Ingredients 2 cups hominy corn 1/2 cup evaporated milk 1 1/2 cups coconut milk 1/2 cup water 3/4 cup condensed milk 1/2 cup cornstarch 1/2 tsp nutmeg 2 tsp vanilla extract pinch salt How to make it: Soak hominy corn in water for a few hours or preferably overnight (If you are making this in a rush and don't have time to presoak your hominy corn. No problem it will just take a little longer to cook because soaking softens the corn.) Put your hominy corn in a pot with about 2 1/2 to 3 cups water and boil on medium high heat for about 30 minutes or until they are very soft that you can cut it with a knife or poke it with a fork. and the water is nearly gone Lower your heat to medium low and take half of your coconut milk and mix in the cornstarch to it until smooth. Put that in the pot as well as the rest of your coconut milk. It will automatically thicken your hominy corn mixture now add in nutmeg, vanilla evaporated milk and condensed milk. Bring to a light boil and...
Read more