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*including some fat 8 or more slices blanched bacon or fresh pork belly slices, if available
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1.
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Grind lamb and beef together, using large hole plate on meat grinder. Regrind using small hole plate. In small bowl reconstitute onions in water. In another small bowl combine next 6 ingredients and mix thoroughly. In large bowl combine meat, onions and spice mix. Add garlic and vegetable oil; mix thoroughly with hands until spices are evenly distributed; refrigerate, covered, several hours.
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2.
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In a small skillet, fry a small amount of the meat mixture in a little butter. Taste for seasoning and adjust, if desired.
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3.
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Blanch bacon by simmering in hot water about 3 minutes. If pork belly is used, blanching is not necessary. Drain on paper towels. Line loaf pan (8 1/2 x 5 x 3") with bacon or pork slices, covering sides and bottom; pack gyros meat into pan, filling to the top of the pan. Cover with remaining slices of bacon or pork. Place filled pan in hot water bath, reaching 3/3/4 of the way up the loaf pan. Bake at 375^F. for 20-30 minutes. Reduce heat to 325^ and continue baking 30 minutes longer. Remove pan from oven; remove loaf pan from hot water bath and place on wire rack to cool. Cover with aluminum foil and weigh with about 2 lbs weight to compress loaf. Cool to room temperature; refrigerate meat, covered with weight 12 hours or overnight to ripen and increase flavor. Meat will keep for up to 4 days refrigerated. Slice thin and serve in pita bread with sliced onions, tomatoes and tzatziki sauce.
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(I don't have a meat grinder and usually call my butcher and request the grinding. I also prefer this recipe with the elimination of the cinnamon.)
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This recipe is every bit as good as those served in Greektown (Detroit).
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FROM: GEORGINA PHILLIPS (DPBF70B)
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