Gyros

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Gyros or gyro (Greek: γύρος, "turning") is a Greek fast food; it is a kind of meat roasted on a vertical rotisserie. By extension, gyros may refer to the pita sandwich it is often served in, with various salads and sauces. The most common fillings are tomato, onions, chips and tzatziki sauce. Sometimes the name is applied to the form of the sandwich (pita wrapped around filling) rather than to the filling itself, and sometimes the name "souvlaki" is applied to the sandwich.

The Arabic shawarma and Mexican tacos al pastor are similar to gyros, all derived from the Turkish döner kebap which was invented in Bursa in the 19th century.[1]

To make gyros, slices of meat are placed on a tall vertical skewer, which turns in front of a source of heat. The rate of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption. The meat is sliced vertically. It is generally served in an oiled, fried piece of pita, rolled up with various salads and sauces.

Name

The name comes from Greek γύρος 'turning', a calque of the Turkish name döner kebab 'turning roast'; the dish was formerly called ντονέρ [do NER] in Greece as well.[2]

The Greek pronunciation is "YEE-ross" but in English, the pronunciation of 'gyro(s)' usually follows English spelling rules, giving "JAi-ros"

Variations

Greece & Cyprus

In Greece and Cyprus, the meat is typically pork, chicken, or lamb and occasionally beef (a beef Gyro is mostly referred to as "ντονερ" doner). In Athens, and most of Greece, a "pita gyro" will contain tzatziki, tomato, onion and chips apart from the meat. However some places offer different alternatives to the classic ingredients. A pita gyro with pork will be served with tzatziki as a dressing, whereas the chicken dressings vary from shop to shop but are most often a variant on mayonnaise.

In Thessaloniki an order of "pita gyro" includes tomato, onion, chips, mustard and/or ketchup in addition to the meat. Pitas are available in at least three types: 'plain', 'Cypriot', and 'Arabian' in some chain restaurants, however in most places only 'Plain' is offered. 'Plain' pita is around 20cm in diameter and the thickest and greasiest of the three. 'Cypriot' pita are the same size but somewhat thinner, and are split like pocket bread.'Arabian' pitas are crispy, and the flattest and largest. Gyros is also served in sandwich-type bread.

On the island of Crete, pork meat is the most popular filling although in some of the larger cities (notably the city of Chania) there are also chicken (and even falafel) alternatives. Cretans usually enjoy strained yoghurt in lieu of tzatziki, and many stands offer "Russian sauce" which is a mixture of pickles and mayonnaise.

In Kos, a Greek island in the Aegean sea, the locals wrap chicken and add fried potatoes to gyros. This variation usually costs around 1 Euro (regional prices may vary)

In other Greek cities, like Patra, where gyros is not so popular, the sandwich is often prepared and then put in a toaster, which is awkward for most Greeks. A sandwich there can cost the same price as in Thessaloniki, but with lower quality.


References

  • # ^ Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., Cambridge World History of Food, Cambridge, 2000. ISBN 0521402166. Vol. 2, p. 1147
  • # ^ Babiniotis, Λεξικό της Νεας Ελληνικής Γλώσσας; Andriotis et al., Λεξικό της κοινής νεοελληνικής

See also


External links

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  1. Kenneth F. Kiple, Kriemhild Coneè Ornelas, eds., Cambridge World History of Food, Cambridge, 2000. ISBN 0521402166. Vol. 2, p. 1147.
  2. Babiniotis, Λεξικό της Νεας Ελληνικής Γλώσσας; Andriotis et al., Λεξικό της κοινής νεοελληνικής