CHRS: CP437 2   
   MSGID: 1:18/200@fidonet 668906eb   
   PID: MBSE-BBS 1.1.0 (Linux-x86_64)   
   TZUTC: -0400   
   TID: MBSE-FIDO 1.1.0 (Linux-x86_64)   
   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Gyros Meat   
    Categories: Lamb/mutton, Beef, Pork, Herbs   
         Yield: 4 Servings   
       
     1 1/2 lb Shoulder lamb *   
         1 lb Beef chuck *   
       1/4 c  Dehydrated onions   
       1/3 c  Water   
         1 tb Salt   
         1 ts Sugar   
         2 ts Oregano   
         2 ts Black pepper; coarse ground   
         1 ts Cumin   
         1 ts Hot paprika   
       1/2 ts Cinnamon   
         2 cl Garlic; pressed or minced   
         2 tb Oil   
              Butter   
       
     * including some fat or 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 a 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 w/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   
     375ºF/190ºC. for 20-30 minutes.   
        
     Reduce heat to 325ºF/163ºC 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 & 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.   
        
     This recipe is every bit as good as those served in   
     Greektown (Detroit).   
        
     FROM: Georgina Phillips   
        
     Recipe from: http://www.recipelink.com   
        
     Uncle Dirty Dave's Archives   
       
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