Gyro Meat with Tzatziki Sauce

Gyro Meat
A couple of weeks ago we had some friends over for a Sunday feast. J has previously mastered the Chicken Gyros (recipe soon!) and wanted to try his hand at the more traditional gyro meat, which is a combination of lamb and beef. As usual, one of our favorite Food Network chefs, Alton Brown, didn’t disappoint with this easy recipe. The hardest part was pressing the meat without a brick!

Ingredient Gyro Meat:
1 medium onion, finely chopped (we used the food processor)
1 pound ground lamb
1 pound ground beef
1 tablespoon finely minced garlic (we probably used a little more)
1 tablespoon dried marjoram
1 tablespoon dried ground rosemary
2 teaspoons kosher salt
1/2 teaspoon freshly ground black pepper
Tzatziki Sauce (recipe below)

Directions Gyro Meat:
Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice. (We actually just used a coffee filter inside a strainer with a weight on top). Return the onion to the food processor and add the lamb, beef, garlic, marjoram, rosemary, salt, and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl. Preheat the oven to 325 degrees. Place the mixture into a loaf pan, making sure to press into the sides of the pan. We ended up cooking this in two loaf pans. A bread loaf pan and a 9×13 pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees F. Remove from the oven and drain off any fat. (We ended up doing this twice as the first time the temperature wasn’t quite high enough. In fact, we ended up turning up the heat to 350 degrees just to make sure it cooked through.) Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees F. We used smaller pans to press the meat. Warning: Be careful during this process, the water is hot, the meat is hot, the pan is hot and there are lots of opportunities for burns. Steam burns hurt. If you are using traditional pot holders and oven gloves, be extra careful the steam will cause these to get wet and increase your chances of getting a burn. If you have an oveglove, use that, we plan to invest in one ourselves.

Slice and serve on pita bread with tzatziki sauce, chopped onion, tomatoes and feta cheese.

My opinion:
This was so so so so good. I couldn’t stop eating it. The flavors rally shine and despite my hesitation (and general aversion to sauces) the tzatziki sauce make all the flavors pop even more. I cannot wait to eat this again!

Ingredients Tzatziki Sauce:
16 ounces plain yogurt (we used Dannon because it came in the right sized container)
1 medium cucumber, peeled, seeded, and finely chopped
Pinch kosher salt
4 cloves garlic, finely minced
1 tablespoon olive oil (we used extra virgin)
2 teaspoons red wine vinegar
5 to 6 fresh mint leaves, finely minced

Directions:
Place the yogurt in a tea towel, gather up the edges, suspend over a bowl, and drain for 2 hours in the refrigerator. (We actually didn’t do this as the yogurt we purchased had already separated so we just drained it off). Place the chopped cucumber in a tea towel and squeeze to remove the liquid; discard liquid. In a medium mixing bowl, combine the drained yogurt, cucumber, salt, garlic, olive oil, vinegar, and mint. Serve as a sauce for gyros. Store in the refrigerator in an airtight container for up to a week. (We just used the original container.)

My opinion:
This is good as a dip too! I’ve eaten it with pita chips and tortilla chips. Where it really makes a difference is on the gyro meat.

Advertisements

Egyptian Lahma Bil Basal and Homemade Pita Bread

Lahma Bil Basal

It’s been raining here for a few days. When it rains, we often make dishes that require long simmer times. J was feeling adventurous and decided to try an Egyptian peasant dish he found on Food.com. I wanted to try my hand at homemade pita bread. Surprisingly, the bread turned out well. As usual, J’s dish was fantastic. It was an amazing meal.

Lahma Bil Basal ingredients:
1 lb stewing beef
4 yellow onions (sliced super thin, we used the food processor)
2 chicken bouillon cubes (yes, chicken. I promise this works)
1 bay leaf
2 tablespoons butter
1 tablespoon vegetable oil (do NOT use olive oil for this)
water
salt & pepper (we used a couple of turns of each)

Lahma Bil Basal directions:
Put the meat in saucepan over medium heat with butter and oil. Cook until lightly browned. Add all sliced onions, bouillon cubes, salt and pepper, bay leaf and stir around cooking on medium-low heat for 15 minutes. Add water, about 1-1/2 cups, turn to low, cover and cook for at least 2 hours. (We cooked for about three total hours.)

Lahma Bil Basal
Check during cooking, add more water if too dry. Don’t be afraid to let a few bits brown, those add extra depth to the flavor. But the onions should give enough liquid with initial water you added. For the last half hour remove the lid and allow the dish to thicken. When finished you should have super tender beef with a thick oniony sauce. The onions cook down to create a thick rich sauce. Serve with rice, pita bread or your favorite pasta.

Pita Bread ingredients:
This is originally from this website and was super easy. (Note: your yeast packet might have slightly different directions. Follow those directions first.)
1 1/4 cup warm water (not boiling or hot, apparently it kills the yeast. Yes, I learned this the hard way.)
2 1/2 tsp. yeast
3 cups flour
1/2 tsp. salt
1 tsp. sugar
1 Tbsp. oil

Pita Bread directions:
Add the warm water and yeast together. If your packet calls for adding sugar, add the sugar at the same time.
Homemade Pita Bread

After about 10 minutes when the yeast water is frothy, add the salt, oil and flour. Mix well.
Homemade Pita Bread

Turn the dough onto the counter and knead well to bring it all together. Feel free to add more flour as necessary. Divide the dough into eight equal parts. Roll each part into a ball and flatten into a six-inch circle with a rolling-pin.
Homemade Pita Bread
Flour a piece of parchment paper or aluminum foil. Place each rolled out circle on the floured surface and let rise for at least a half an hour. Heat your oven to 500 degrees. Peel the dough off the foil and put onto ungreased cookie sheets. Bake for 4-8 minutes, (we cooked each side for 5 minutes) flipping halfway through. Stack on top of each other and cover loosely with dish towel to let steam escape.
IMG_4844

My opinion:
This was the perfect dish to have with a nice glass of syrah. The meat is fall apart tender and the gravy is melt in your mouth delicious. I thought it was best with the pita bread.

Lentil Soup and Halloumi pitas


This was a delicious, filling dinner that is super easy to make. It’s a fun twist on the usual grilled cheese and soup dinner option.

Ingredients:
Amy’s Lentil Soup (2 cans)
pita bread
Halloumi cheese

Directions:
Open the cans of soup. As we like our soup a little blended, add to a blender or food processor. Do not over blend. A few pulses is good enough. Transfer to a pot and heat through to bubbling.
While the soup is warming, cut the Halloumi into slices. Arrange on a skillet and over medium high heat (without oil!) cook until browned, flipping once. Grill, toast or broil the pitas until browned. We added olive oil and some garlic. When the pitas are browned, plate and add Halloumi to the top or inside. Use to dip in the lentil soup.

My opinion:
This was a trial run to make sure we really liked basic lentil soup, which we do. The next time we make it, I’ll make it in the crock pot from scratch and add much more flavoring like lemon juice, cumin, cardamom, garlic and a few other spices. It made a great meal and one we will absolutely have again.