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"Yherros,"
are Greek flatbreads filled with marinated beef, lettuce, onions
and tomatoes. The garlic-laced cucumber yogurt drenches the
fillings, making this a very satisfying meal in itself. Look for
olive oil from the island of Crete. Turkish seasoning from
Penzey's will make these more spicy. This recipe requires two
days. Garlic can either be chopped finely or minced for the
marinade. Garlic crushed in a garlic press is more desirable for
the sauce which is very garlicky.
Marinated Beef
1/4
cup Greek olive oil
4
garlic cloves, minced
1
teaspoon dried oregano, crushed in
a mortar with a pestle
1
teaspoon seasoning salt
1/8
teaspoon ground black pepper
2
pounds flank steak, sliced
Cucumber Yogurt
1 cup
plain yogurt
1
cucumber, peeled and seeded
2
garlic cloves, crushed in a garlic press
1
tablespoon fresh lemon juice
1
tablespoon Greek olive oil
1/4
teaspoon seasoning salt
Pinch
ground black pepper
Greek Flat Bread
2 1/2
teaspoons active dry yeast
1 1/2
cups all-purpose flour
1 1/4
cups water, warmed to 110°
2
tablespoons Greek olive oil
1
teaspoon salt
1/4
teaspoon granulated sugar
2 cups
all-purpose flour
Fillings
1
small iceberg lettuce, sliced
2
white onions, sliced
2
tomatoes, cut into thin wedges
1.
Day 1: In a
large glass bowl, measure the oil, garlic, oregano,
salt
and pepper. Add the steak; marinate 24 hours.
2. Day
2: In a blender, process yogurt, cucumber, garlic, lemon
juice,
oil,
salt and pepper just until smooth. Refrigerate.
May
also be made on day 1.
3. In a large bowl,
mix yeast and the 1 1/2 cups flour. In a
medium
bowl, use mixer to blend water, oil, salt and sugar.
Pour
into flour mixture; beat on high 1 minute. Work in the 2
cups
flour. Set the dough in an oiled bowl, turn once to coat.
Let
the dough rise 1 for hour.
4. Punch down, cut
into 10 even pieces. Roll into little balls and flatten
to
8-inch circles with a rolling pin. Fry in medium hot frying pan
coated
with a little olive oil, brown both sides.
5. Grill beef
outdoors or cook slices in 10-inch frying pan.
6. Layer strips of
beef, fillings and sauce on each bread round.
Fold
bread around the fillings, then enjoy!
Makes 10 gyros
Greek Yogurt
A Refined Greek Yogurt, February 27, 2006
When shopping for plain yogurt, you may be more
inclined to purchase a fat-free yogurt, because frankly
that is all I can normally find at some stores. Ordering
Yogurt online seems to be rather the effort, unless you
order other ingredients at the same time or plan for
specific meals and order all the ingredients at once,
which seems to be the solution.
FAGE Total Authentic Greek Yogurt is worth ordering if you
can't find it locally. You can literally eat this straight
from the container it is so good. Blending this with a
flavoring of your choice (like a natural fruit jam) will
produce a creamy dreamy yogurt.
I also like using this yogurt when making my Pecarino
Spinach recipe. The refined smooth flavor complements the
spinach and Pecarino Romano cheese perfectly.
Ingredients: Grade A Pasturized Milk and Cream, Live
Active Yogurt Cultures (L. Bulgarius, S. Thermophilus).
This lush yogurt is manufactured in Greece and then
imported for your enjoyment. This yogurt is also produced
from milk and cream from animals that have not been fed
any chemicals, hormones or antibiotic substances. It is a
great source of calcium, does contain lactic acid to
enhance digestibility and the live cultures remain active
until the expiration date. This yogurt also has the added
benefit of not separating over high heat, which makes it
perfect for many applications.
Stir in a tablespoon of Mediterranean Organic Wild Berry
Preserves and you may think you are in heaven.
~The Rebecca Review
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