Ingredients
- 6 ingredients
- 2 garlic (cloves)
- 1 1/2 shoulder lamb
- 1/4 way up the loaf (pan)
- 1 lb beef chuck
- 3/8 c water
- 1/4 c dehydrated onions
- 1 tb salt
- 2 ts black pepper
- 1 ts sugar
- 2 ts oregano
- 1 ts cumin
- 1 ts paprika (hot)
- 1/2 ts cinnamon
- 8 slices more blanched bacon
- some fat
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 thin and serve in pita bread with sliced onions, tomatoes and tzatziki sauce. (I don't have a meat grinder and usually call my butcher and request the grinding. I also prefer this recipe with the elimination of the cinnamon. Sorry, I don't frequent this board very often so any ?s will have to be referred via e-mail. I also have a recipe for the tzatziki sauce, but one is posted on this board under Gyros. This recipe is every bit as good as those served in Greektown (Detroit). FROM: GEORGINA PHILLIPS (DPBF70B)
