John Myers
Gyros À La Papa
The perfect gyros à la papa recipe with a picture and simple step-by-step instructions.
From the Turkish counter: (Here: At HIT in Hildesheim)
- 1 tsp Turmeric
- 1 tsp Pepper
- 1 tsp Rubbed oregano
- 1 tsp Rubbed thyme
- 1 tsp Basil shredded
- 1 tsp Sweet paprika
- 1 tsp Rose paprika hot
- 1 tsp Ground cumin
- 1 tsp Ground coriander
- 1 tsp Salt
- 2 Garlic cloves
- 6 tbsp Olive oil
- 0,25 Diced onion (4 tbsp)
- 0,5 Onion cut into rings
- 4 Small tomatoes
- 500 g White cabbage salad with garlic
- 12 Small pickled green chili peppers
- 1 Flatbread
- Parry / clean the pork neck, remove the fat and cut into strips (here: it made about 500 g). The meat strips with turmeric (1 teaspoon), pepper (1 teaspoon), oregano grated (1 teaspoon). Rubbed thyme (1 teaspoon), rubbed basil (1 teaspoon), sweet paprika (1 teaspoon), hot rose paprika (1 teaspoon), ground cumin (1 teaspoon), ground coriander (1 teaspoon), salt (1 teaspoon), garlic cloves Diced small (2 pieces) and olive oil (2 tbsp) season / marinate and leave to marinate in the fridge for about 1 hour. Heat olive oil (4 tbsp) in a pan and fry the marinated meat strips until crispy brown. In the last 5 minutes add onion cubes (4 tbsp) and fry with. Serve gyros à la Papa with onion rings, coleslaw, tzatziki and pickled green chili peppers and garnished with a small tomato. Serve with flatbread.
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