Cusina Greek Cuisine

Im going to start off this blog with one of the most Americanized greek foods. However, I will show you how they make it in greece too. The GYRO!

The gyro has become very popular in the USA, and is even served in school cafeterias. The name comes from greek γύρος ‘turning’, a calque of the Turkish name döner kebab ‘turning roast’; the dish was formerly known as ντονέρ [don'er] in greece.
gyro is pronounced ‘YEE-roh’. The gyro is usually Pork, but is sometimes chicken or lamb. In the USA it is usually processed, this meat tastes nothing like the an authentic greek gyro. However, some gyro shops are so good with making sauce and the rest of the sandwich they have created a whole new taste for gyros. The gyro in greece is made smaller and rolled tighter. It is usually the size of a taco. In greece they use Tzatziki sauce (yogurt cucumber sauce) or a type of greek ketchup and mustard.
I prefer the ketchup style sauce and mustard. In greece they wil ask you if you would like your gyro with or wihtout fries. The gyro in the USA never has fries. Usually the USA gyro is processed gyro meat, lettuce, onion, tzatziki or sour cream, and tomatoes. The greek gyro is customized more often and consists mainly of real marinated pork, onions, fries, and sauce.
Here are some instructions on how to make a authentic gyro.

Hopefully we will start to see more homemade gyros in the USA. I think whats stops people is the cost factor. If done right it would make more money than the USA gyro because it would get way more return customers. It is quite delicious!