Gyro In the Making

Yesterday's New York Times Food section had an interesting article on the gyro, that yummy Greek mainstay. New York city is known fro them (probably selling more a day than Athens does) and it can either be a delight or a nightmare. if dome right a gyro is heaven with a melange of all different tastes and textures,



Gyro is actually where our word hero comes from. the article written by David Sagal, explains how they became a part of tho American culinary scene. It actually started with a non Greek, John Garlic (no kidding) who mass produced the gyro cone and sold them from fairs to universities, making the gyro a staple of American fast food. The meat, a combination of lamb and beef along with bread crumbs, water oregano and other seasoning was put in these cones made for easy rotisserie grilling. They had been a staple of of Greek restaurants and Greek family barbecues for decades. Now was the chance to bring it to the masses.

Sadly enough the article doesn't go into the delight of having one. A gyro is a wonderful meal, especially when it's made fresh with lamb or beef. There are the wonderful spices of oragano and marjoram in the meat iself. Add feta cheese, tomatoes and onion and top with tzatziki sauce. This last is a topping of yogurt, sliced cucumbers, garlic oil and vinegar. It moistens the meet in much the same way mayo does a sandwich.

Gyros are a fun dinner or even snack. The article doesn't say that the bestones are what you can find in authentic Greek restuarants or if you're lucky to attend one, at a true Helenic barbecue.