---------- Recipe via Meal-Master (tm) v8.05
  
       Title: Greek Gyros
  Categories: Sandwiches, Greek
       Yield: 6 servings
  
            DILL YOGURT SAUCE
     1/2 c  Vegetable oil
       2 tb White wine vinegar
       1 tb Sugar
     1/2 ts Salt
       2 tb Dijon-style mustard
     1/2 c  Plain yogurt
       1 ts Dried dillweed
            FOR GYROS
     1/2 lb Ground lamb
     1/2 lb Ground beef
       2 sl White bread
       2 tb Fresh parsley; chopped OR
       1 ts Dried leaf parsley
       1    Garlic clove; minced
       1 ts Salt
     1/8 ts Pepper
     1/4 ts Ground funugreek
     1/2 ts Ground cumin
       1    Egg; beaten
       6    Pita-bread rounds
       6    Green onions
      12    Greek or black olives
  
   DILL YOGURT SAUCE-In a blender, combine oil, vinegar,
   sugar, salt and mustard. Process until smooth and
   thickened. Pour sauce into a bowl. Stir in yogurt and
   dillweed. Refrigerate 4 hours before serving. To make
   gyros: Combine lamb and beef in a medium bowl. Tear
   white-bread slices in pieces. Place in a blender or
   food processor. Process to uniform crumbs. Add bread
   crumbs, parsley, garlic, salt, pepper, fenugreek
   (available in health-food stores or specialty shops)
   and cumin to meat mixture. Blend well. Stir egg into
   meat mixture. Preheat oven to 375~. Form meat mixture
   into 6 logs, each about 4″ long. Place logs on a 15x10
   jelly-roll pan. Bake until brown, about 15 minutes.
   Wrap bread rounds in foil. Warm in oven as meat cooks.
   Trim green onion tops. Cut onions lengthwise in
   strips. Remove bread rounds and meat from oven. Place
   each meat log on top of a bread round. Spoon Dilled
   Yogurt Sauce generously over meat. Sprinkle with onion
   strips. Garnish each sandwich with olives. Roll up
   bread to make a sandwich. From “Soups and Sandwiches”
   by Sue and Bill Demming.
  
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