Ingredients
- 6 ingredients
- 2 garlic (cloves)
- 1 1/2 shoulder lamb
- 1/4 way up the loaf (pan)
- 450 gr beef chuck
- 80 ml water
- 30 gr dehydrated onions
- 8 gr salt
- 6 gr black pepper
- 4 gr sugar
- 4 gr oregano
- 2 gr cumin
- 2 gr paprika (hot)
- 1 gr 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 dozen 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)
