Name: Avis sur Gyros par ekinakbiyik chez Has Döner Eryaman Şubesi, Etimesgut/Ankara, Turquie
Item: Gyros
Rating: 4.2
Author: ekinakbiyik

Greece's vertical-spit kebab stacks slices of marinated pork, or chicken, on an upright skewer, roasts them as it turns, shaves them off in thin strips and folds them into a grilled pita with tzatziki, tomato, onion and a handful of fried potatoes: that is gyros. The word means a turn or circle, from the same root as gyroscope, and the dish arrived in Greece with the döner tradition brought by refugees from Asia Minor in the 1920s; the pita wrap in its present form took shape in Athens after the Second World War. Outside Greece, especially in the United States, gyros usually means a pressed loaf of minced lamb and beef, a Chicago factory product from the 1970s, which is a different thing. In Greece pork is the default, chicken the common alternative, and lamb a rarity.

A proper spit is built from thin slices of pork shoulder or neck, marinated overnight in olive oil, lemon, oregano, garlic, salt and often a little paprika or sweet wine, then threaded tightly onto the skewer with layers of fat so the cylinder bastes itself. It roasts slowly in front of a gas or charcoal element, and the cook shaves only the browned outer layer, so each cut yields crisp edges and juicy inner meat. The strips land on a hot plate and are often finished for a moment on the flat-top with a squeeze of lemon. The pita is a thick, soft Greek flatbread, oiled and warmed on the grill, not a pocket bread. Assembly is fast: tzatziki spread first, then meat, tomato, raw onion, chips and sometimes mustard or a dusting of paprika, rolled in paper.

Judge the meat as you would any spit roast: look for strips with a browned, slightly crisp edge and a tender centre, seasoned clearly with oregano and lemon. Grey, steamed shreds or uniform brown slices from a frozen cone belong to a different and lesser dish. The tzatziki should be thick strained yoghurt with real garlic and drained cucumber, not a thin dressing. The pita should be warm, soft and grilled, with enough structure to hold the filling. The chips inside are not a gimmick, they are standard in most of Greece; mark them down only if they are limp. A gyros plate, served open with the same elements and extra pita, is judged on the same points. Mark down meat that tastes mainly of salt, cold pita, watery sauce, and the pressed-loaf version if it is sold as the Greek original.

Gyros

Türkiye

Has Döner Eryaman Şubesi

Buranın dönerini severek yiyorum. Biraz soğuk geldi galiba saat 12’de öğle arası yoğunluğundan erkenden kesiliyor. Patatesler de lezzetli baya. Et çok yağlı değil, rahatsız etmiyor

Avis sur Gyros par ekinakbiyik chez Has Döner Eryaman Şubesi, Etimesgut/Ankara, Turquie

Gyros

Has Döner Eryaman Şubesi

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