Gyro (food)

The Gyros (Greek γύρος, Jiro or [ ʝirɔs ], spinning round, here turned spit ) refers to a Greek way of preparation for meat.

For the preparation of the traditional gyros meat pieces is used by the traditional pork.

History

Etymology of the term

The term has many meanings in Greek Gyros: The most common and original is roundabout or round. It also corresponds to the French term tour. We are talking about the Tour de France in Greek than gyros tis Gallian ( Tour of France ). The verb to Gyros is gyrizo ( I turn or do I avoid ). Only in the culinary context, the term Gyros stands for the rotisserie. In Italian, the word has been adopted as the Giro since the Renaissance, and from there found its way into German, such as a checking account. In connection with devices such as the term appears Beginning of the 19th century to describe the gyroscope, a navigation device.

Grill

The vertical or horizontal grilling has a long tradition in many cultures. From the mid- 20th century, the manufacturer of foodservice equipment developed numerous electrical gyro- devices. 1948 appliance for preparing cocktails was advertised as gyro mix in a shop Bauzeitschrift, 1963 Gyro Shaker for preparation of chocolate and a gyro- Freeze -called rotation fryer. The development of the vertical grill unit resulted from the often limited amount of space. For private use, a Verandah Grill Gyro was offered in the 1950s, which should allow the space-saving grilling.

In Germany, the production of the grills in 1980 by Polydor in Luebbecke and from 1983 also began by potentiometers in Göttingen. Both companies sold initially in Germany and Europe. Meanwhile, both export the devices around the world, including Greece and Turkey. From pots roaster exist also numerous unlicensed replicas that are sometimes marketed in Germany. The grill is electrically or gas-heated, the drive is always an electric motor. The engine is up or down and rotate right or left. The housing is made ​​of stainless steel, in the lower part there is a drip tray.

In the GDR, a small household barbecue was under the brand name electric AKA the " gyros ," and are also exported to the West.

Dissemination

The gyros can be found in Greece and many countries with Greek -born residents, such as the U.S. or Germany. In some countries, the gyros will be conducted under different names, it is said sandwich grec in Brazil churrasco grego and France. The introduction of the gyro in the U.S. is covered 1965-1968. It can be assumed that this happened around the same time in Germany. The American journal Shepherd published in 1972 the article "It's the gyro - pronounced Gear - O" ( where it is called the Lam - burger) in the example of a pita gyros, the suitability of gyros lamb was shown.

In the 1980s, the gyro was very popular in West Germany. Until the 1970s, Greek rotisserie devices were used, then the production in Germany, almost exclusively German.

The preparation of the meat probe requires an assessment of need. Since large variations are common in the restaurant business, the profit is reduced by discarding the remainder. What remains can not be used the next day. Priced restaurateur must therefore take into account a certain buffer. Unlike the gyros kebab is not stretched with minced meat, this contributed significantly to the displacement of the gyro from the price-oriented fast food restaurants.

Ingredients

At Gyros usually very soft pieces of the pig are processed, usually pork. The characteristic aroma is caused by a seasoning with salt, pepper, garlic, oregano and thyme. Partly also find cumin, marjoram and coriander use.

Chance also chicken pieces (chicken gyros ) for calorie conscious, lamb and rare cuts of beef also be processed to gyros. However, this does not correspond to the traditional Greek preparation.

Preparation

Many layers of spiced pork are put on a skewer and rotated in front of a vertical grill. The freshly cooked each outer layers of the flesh be cut off constantly, and can be processed into various dishes:

• The most common is, gyros on a flat bread, pita bread to serve with the addition of tomatoes, onions, tzatziki and possibly coleslaw.
• Other variations are to serve the gyros as a main course or with a sauce and other ingredients such as mushrooms or peppers to bake it in a casserole dish with cheese. As side dishes often french fries and mixed salad or coleslaw are served. Often rice with oregano or Majoranwürzung will be served.
• One of these variants can be served in the form of a pizza by rolling the gyro including enclosures in a container filled with cheese pizza dough, which is coated on the outside with a tomato sauce and then covered again with cheese and thus comes into the furnace.
• Likewise, gyros is also offered in half sliced ​​bread or pita bread as σάντουιτς ( "sandwich" ), to taste with sauces and onions and fries. The court will usually not eaten a whole, but as a dish with fingers or fork from the open bread.

Courts at the rotisserie

In addition to the gyros, other dishes are prepared on the rotisserie. These are:

• Kontosouvli (Greece )
• Kokoreç (Turkey)
• Döner ( Turkey)
• Taco al pastor (Mexico)
• Churrasco (Brazilian )