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| | From:  Genie· (Original Message) | Sent: 6/25/2008 2:22 AM |
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Reply
| | | From: Genie· | Sent: 6/25/2008 2:22 AM |
 | | Classic Lamb Burger Recipe
4 Servings Ingredients Preparation Combine ingredients in large bowl, mix well. Shape into 4 patties. Grill 4-6 inches from source of heat, 5-7 minutes per side, or until desired degree of doneness. Serve on a bun with your choice of garnish. Garnish options: lettuce, tomato, onion, pickles, cheese, etc. | | | |
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Reply
| | | From: Genie· | Sent: 6/25/2008 2:24 AM |
Mediterranean Lamb Burgers Pita Recipe 6 Servings Ingredients Yogurt sauce: Burgers: Salad: -
½ cup chopped Kalamata olives -
2 tomatoes, seeded and chopped -
2 tablespoons olive oil -
2 tablespoons minced fresh parsley -
3 teaspoons red wine vinegar -
½ cup crumbled goat or feta cheese -
6 pitas Preparation
To make yogurt sauce:
Drain yogurt in a sieve lined with a dampened paper towel for 30 minutes. Transfer drained yogurt to a small bowl and stir in garlic paste and mint. To make burgers: Combine lamb, garlic, rosemary, and salt pepper. Grill 4 inches from medium heat source for 7 to 8 minutes each side. In a bowl combine olives, tomatoes, parsley, olive oil and red wine vinegar. Season with salt and pepper. Transfer burgers to pita pockets and sprinkle with goat cheese. Top with chopped salad. Serve burgers with yogurt sauce. | | |
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Reply
| | | From: Genie· | Sent: 8/9/2008 2:11 AM |
Gyro Sandwiches
Gyro Patties:
1 1/4 pound lean ground beef
1 1/4 poun lean ground lamb
1/4 cup oregano
1 1/2 tablespoons onion powder
1 tablespoon garlic powder
3/4 tablespoon ground pepper or more
1 teaspoon thyme
3/4 teaspoon salt
Yogurt Sauce:
1 cup plain yogurt
1/4 cup finely chopped cucumber
1/4 cup finely chopped onion
2 teaspoons olive oil
garlic powder
salt and white pepper
8 large pita breads; cut in half
thinly sliced onion rings
For patties: Preheat broiler or prepare barbeque. Combine ingredients lightly but thoroughly in large bowl. Shape into 16 thin patties and broil, turning once, until done as desired.
For sauce: Combine first 4 ingredients in small bowl. Add garlic powder, salt and pepper to taste.
Fill pita with meat and spoon yogurt sauce over. Top with onion rings.
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Reply
| | | From: Genie· | Sent: 10/5/2008 10:16 PM |
Mediterranean Sandwich
1 recipe focaccia, below
2 pounds or one small leg of lamb, boned and tied; can be done by your butcher
1 head arugula
1 bunch fresh basil, chopped
2 medium red onions, sliced
1/2 cup mayonnaise
2 tablespoons fresh thyme, chopped, divided
1 tablespoon fresh oregano, minced
3 cloves garlic, minced
salt and pepper to taste
2 tablespoons fresh thyme, chopped
1 small bunch green onions, minced
1/2 cup dry red wine
1/2 cup stock, veal or chicken
Rub leg of lamb with half of the garlic and sprinkle with the oregano and half of the thyme. Roast in a 400F oven to an internal temperature of 130F. Let stand for ten minutes. Slice, as thinly as possible. Add remaining garlic, basil, green onions, wine and stock to the ingredients to pan and reduce by half of volume. Add sliced lamb to pan. Cut focaccia bread into 5 by 5 inch squares and slice open horizontally. Toast under broiler. Mix mayonnaise with thyme and spread on toasted focaccia. Sprinkle with chopped basil and dress with arugula. Add slices of lamb.
Focaccia:
5 pounds 2 ounces bread flour
1/2 ounce salt
1/2 ounce fresh cake yeast
3 ounces soft butter
2 tablespoons olive oil
5 1/2 cups water
1 bunch green onions, chopped
2 cloves garlic minced
1/4 cup fresh basil, minced
1 tablespoons fresh thyme, minced
1/4 cup black olives, chopped
Put green onions, garlic, basil, thyme and olives in mixing bowl. Add flour on top. Add salt Allow butter to soften to room temperature. Dissolve yeast in warm water. Add to bowl and attach to mixer with dough hook low for 15 minutes. Dough should be elastic after 15 minutes of kneading. Coat dough with small amount of olive oil and put in a bowl to rise. Place bowl in a warm place and let rise until it doubles in size. Separate dough into three equal pieces. Flatten each ball of dough onto an oiled cookie sheet to fill the sheet; do not pull. Brush with olive oil and sprinkle with coarse salt and herbs. Bake in preheated 350F oven for about 50 minutes or until golden brown. Recipe can be halved. Makes 3 loaves.
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Reply
| | | From: Genie· | Sent: 10/5/2008 10:17 PM |
| Gyroll
Well-seasoned lamb meat, along with feta cheese, zucchini and black olives, gets
sealed into pizza dough and baked until golden. This mess-less version of a gyro
sandwich substitutes pizza dough for the much harder-to-make pita bread.
Servings: 4
Ingredients:
1 tablespoon olive oil
1 pound ground lamb
6 cloves garlic, crushed
1 large onion, sliced
1 tablespoon dried oregano
2/3 teaspoon ground cumin
2 teaspoons salt
2 teaspoons freshly ground black pepper
1 dash hot pepper sauce
2/3 cup chopped fresh parsley
1 pound pizza crust dough
6 ounces feta cheese
1/2 zucchini, diced
8 ounces chopped black olives
1/2 teaspoon garlic powder
Directions:
1. Preheat oven to 450 degrees F (230 degrees C).
2. Heat oil in a large skillet over medium-high heat. Brown meat with garlic,
onion, oregano, cumin, salt, pepper and hot pepper sauce. When meat is almost
done, add parsley and cook until the parsley wilts. Remove mixture from heat and
allow to cool.
3. Roll pizza dough out into a rectangle (about 18 inches by 12 inches), with
the long side laid out left-to-right in front of you. Spread out feta cheese,
zucchini and black olives evenly over the dough, leaving 3 inches from the edges
of the crust uncovered. Spread the cooled meat mixture over the top, still
leaving edges of dough uncovered.
4. Starting with the edge closest to you, roll up the whole thing until it is
all rolled up. You can do this by using the uncovered edge of dough at the end
as a 'strip' to stick to the roll and seal it, making sure both ends are pressed
down and sealed. Sprinkle with garlic powder and bake in the preheated oven for
5 minutes. Then, reduce heat to 350 degrees F (175 degrees C) and bake for about
30 minutes, or until golden brown.
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Reply
| | | From: Genie· | Sent: 10/5/2008 10:18 PM |
| LAMB PATTIES 1 1/2 pounds ground lamb
2 tablespoons minced shallots
2 tablespoons minced garlic
2 tablespoons chopped mint
2 teaspoons herb seasoning mix
2 teaspoons ground cumin
1 teaspoon ground chili powder
1 teaspoon salt
1/2 teaspoon freshly-ground black pepper
1 egg
3 tablespoons olive oil In a mixing bowl, combine the lamb, shallots, garlic, mint, seasoning mix, cumin, chili powder, salt, pepper, and egg. Mix well. Form into 6 large patties. Fry over medium-high heat in olive oil. Drain and serve on buns the way you would hamburgers with your favorite condiments. | | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 10:18 PM |
Gyro Sandwiches Gyro Patties:
1 1/4 pound lean ground beef
1 1/4 poun lean ground lamb
1/4 cup oregano
1 1/2 tablespoons onion powder
1 tablespoon garlic powder
3/4 tablespoon ground pepper or more
1 teaspoon thyme
3/4 teaspoon salt
Yogurt Sauce:
1 cup plain yogurt
1/4 cup finely chopped cucumber
1/4 cup finely chopped onion
2 teaspoons olive oil
garlic powder
salt and white pepper
8 large pita breads; cut in half
thinly sliced onion rings
For patties: Preheat broiler or prepare barbeque. Combine ingredients lightly but thoroughly in large bowl. Shape into 16 thin patties and broil, turning once, until done as desired.
For sauce: Combine first 4 ingredients in small bowl. Add garlic powder, salt and pepper to taste.
Fill pita with meat and spoon yogurt sauce over. Top with onion rings. | |
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Reply
| | | From: Genie· | Sent: 10/5/2008 10:19 PM |
Gyro's 1 1/2 lbs. shoulder lamb*
1 lbs. beef chuck*
1/4 C. dehydrated onions
1/3 C. water
1 T. salt
1 T. sugar
2 t. oregano
2 t. black pepper coarsely ground
1 t. cumin
1 t. hot paprika (cayenne)
1/2 t. cinnamon
2 cloves garlic minced
2 t. vegetable oil
butter
*including some fat 8 or more slices blanched bacon or fresh pork belly slices, if available.
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.
In a small skillet, fry a small amount of the meat mixture in a little butter. Taste for seasoning and adjust, if desired. 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 3/4 of the way up the loaf pan. Bake at 375°F. for 20-30 minutes. Reduce heat to 325°F. 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 very thin and serve in pita bread with sliced onions, tomatoes and tzatziki sauce.
8 servings
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Reply
| | | From: Genie· | Sent: 10/5/2008 10:20 PM |
Make Your Own Gyro Meat
Donair (doner or Donar), Gyros, and Schwarma are all pretty much the same thing. The Doner Kebab (probably the closest original ethnic food to the American invention, the Gyro) is originally from Turkey. The gyro is an American invention which is basically a cheap version of a traditional Greek Kebab (the main difference is that the Greek one would use large pieces of boned lamb, pressed together using its own fat as a binder, and marinated, whereas Gyro uses ground meat.) The Schwarma is a version from the Middle East that is much larger, uses a similar meat to the Greek kebab, but less meat and more vegetables in the kebab itself.
A traditional gyro should be made with at least 50% ground lamb, and the rest beef. The best ground to use is one with a high fat content (this is so that during the remixing it binds and keeps it shape well!). The main flavouring ingredients should always be: garlic, onion, marjoram, rosemary, salt and black pepper. Marjoram and Rosemary are similar to oregano and thyme in flavour (respectively), and are common ingredients in Greek cooking. True Greek food rarely uses oregano. The mass-produced Gyros use oregano, not to mention garlic and onion powder, but we used fresh minced garlic and onions. Here is the recipe we used where I used to work (compliments of Feller's Meat in Clearfield, Utah!)
1 pound ground lamb
1/2 cup very finely chopped (or shredded) onion
2 teaspoons fresh minced garlic
3/4 teaspoon salt (preferably sea salt)
1/2 teaspoon dried ground marjoram
1/2 teaspoon dried ground rosemary
1/4 teaspoon black pepper
Mix everything together and let sit in the fridge for 1-2 hours.
Blend in a food processor for about 1 minute. (When cooked, this will help give it a more traditional gyro feel on your palate. Otherwise, it just takes like cooked minced meat.)
Form into an oblong around a spit, and slow cook over a grill for around 30-45 minutes, cooking far from the coals, and rotating slowly. Alternatively, bake in the oven in a meatloaf shape for about 45 minutes to 1 hour, at 325 degrees F. It should be a bit dry.
P.S. Tzatziki is made with 500 ml. plain natural or Greek yogurt, 1 cucumber which has been peeled and descended and grated and drained of extra liquid, and 2-4 cloves of fresh minced garlic. Mix together, and let sit in fridge until ready to use. This is an extremely traditional recipe, and might be a bit sharp for the average American palate, so you might want to halve the garlic amount.
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Reply
| | | From: Genie· | Sent: 10/5/2008 10:21 PM |
Gyros
1 pound lamb
2 tablespoons water
1 tablespoon lemon juice
1 teaspoon salt
1/2 teaspoon ground cumin
1/2 teaspoon dried oregano leaves
1/4 teaspoon pepper
2 cloves garlic, crushed
1 small onion, chopped
2 tablespoons vegetable oil
4 (6-inch diameter) pita breads
2 cups shredded lettuce
1/2 cup plain yogurt
1 tablespoon snipped fresh mint leaves
or 1 teaspoon dried mint leaves
1 teaspoon granulated sugar
1 small cucumber, seeded and chopped
1 medium tomato, chopped
Mix lamb, water, lemon juice, salt, cumin, oregano, pepper, garlic and onion. Shape into 4 thin patties. Cook patties in oil over medium heat, turning frequently, until done, about 10 to 12 minutes.
Split each pita bread halfway around edge with a sharp knife. Separate to form pocket. Place patty in each pocket; top with lettuce.
Mix yogurt, snipped mint and sugar; stir in cucumber. Spoon onto lettuce; top with tomato.
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