posted by KAREN SAID 10-26-100 10:35 AM
Gyro Meat
l 1/2 lbs. lamb (leg or shoulder), chopped
l lb. beef chuck roast, chopped (Keep all fat from meat)
1/2 cup minced, dry onion
1/3 cup water
1 1/2 Tablespoons salt
1 1/2 teaspoons sugar
2 1/2 teaspoons oregano
2 1/2 teaspoons black pepper
1 1/2 teaspooons cumin
1 Tablespoon paprika (hot)
1 teaspoon cinnamon
2 cloves mashed garlic
2 1/2 Tablespoons vegetable oil
10 slices bacon, parboiled
I have a meat grinder, but I'm too lazy to clean it, so I grind the meat in the Cuisinart, and just keep grinding until the meat is very fine. If you have a meat grinder, grind on the finest setting--in any case, you want the meat ground as fine as you can get it.
Rehydrate onions in water.
Combine everything in a large bowl and mix by hand til all ingredients are well incorporated. Refrigerate at least 8 hours or overnight.
Parboil bacon, drain.
Line the bottom of a loaf pan with bacon, covering all the way up the sides. Pack the meat into pan, filling to the top. Cover with remaining bacon. Place in a hot water bath, covering 1/2 way up the pan. Bake at 350 for 30 minutes. Reduce heat to 250, and bake another 30 minutes.
Remove from oven--cool. Cover with aluminum foil and a weight that weighs about 2-3 lbs. What you are trying to do now is compress the loaf. When pan is room temperature, refrigerate at least 24 hours. You now take it out, remove bacon, the meat should be compressed. Slice very thin--reheat in oven or microwave.
Serve in a pita with chopped onion and tomato, and top with cucumber sauce. (follows)
Cucumber Sauce:
2 cucumbers diced
2 cloves garlic, mashed
1 teaspoon salt (or more to your liking)
1 (32 oz.) container plain yogurt
1 tablespoon chopped mint (if you have it)
Mix altogether