Gyro Mangalitsa

Pitas (recipe in Prep)
Tzatziki sauce (recipe in Prep)
Lettuce, chopped
Diced cucumber
Chopped onion
Sriacha sauce, if desired

1 pound ground or filleted Mangalitsa pork
Scant Tablespoon lemon or lime juice
Spice Mix (mix together and put in jar)

• 2 Tablespoons chili powder
• 1 Tablespoon ground coriander
• 1 Tablespoon paprika
• 1 Tablespoon cumin
• 1 Tablespoon dried parsley
• 1/2 Tablespoon garlic powder
• 2 teaspoons dried oregano
• 2 teaspoons dried thyme
• 1 teaspoon cinnamon
• 1/2 teaspoon onion powder
• 1 teaspoon salt
• large pinch of pepper

Mix meat, a few teaspoons spice mix, and lemon/lime juice together and let sit for an hour if possible. Then, form little patties. When ready, melt a small dollup of lard or evoo in cast-iron pan. Over med-high heat, cook patties on one side for a few minutes. Don't overcook. Flip, cover, and turn off burner. Let sit for 5-8 minutes.

To serve, scoop tzatziki sauce into bottom of pita. Then a bit of lettuce. Mash a couple gyro patties a bit, put into pita and finish with desired toppings.
 

 

 

Pita Bread 1 cup lukewarm water 2 teaspoons yeast 1/2 teaspoon sugar 1 1/2 cups bread flour (or whatever white flour is available) 1 1/2 cups Bob's Redmill whole wheat pastry flour 1-2 teaspoons salt 2 Tablespoons evoo or any olive oil available In mixing bowl, add the water and stir in yeast and sugar until dissolved. And 1/2 cup from the flour and mix together briefly. Place the bowl in a warm place uncovered to form a loose sponge. The mixture should be bubbly after about 15 minutes. Add the salt, evoo, and most all of the remaining flour (keep a bit for dusting). Stir all together briefly until a sticky mass. Dust with a bit of the flour and hand knead for a minute or so incorporating any stray bits. Dust a clean working surface with a bit of the flour. Knead lightly for a couple of minutes until smooth. CDover and let rest for about 10 minutes then knead again for a few more minutes. The dough will be slightly moist through this kneading process; add dustings of flour if you must but don't add too much. In a clean mixing bowl, coat with evoo lightly and put dough back in turning a few times to coat. Cover the mixing bowl with plastic wrap, then a kitchen towel and leave in a warm place for an hour or until the dough doubles its size. Deflate the dough and place it on clean work surface. Dust the surface with flour. Divide into 8 pieces. Keep covered as you prepare each pita bread. Take a piece of dough, flatten slightly into a roundish shape. Roll out each piece until about 7-9 inches wide or until 1/4 inch thick. I lift and flip the dough frequently at the beginning of the roll which helps with the dough not sticking to the surface or pin. Cover the growing stack of pita bread dough rounds. Heat cast-iron pan over med-high heat. Test by sprinkling water which will sizzle immediately when ready. Dribble a tiny bit of evoo on pan, I spread with a silicon brush. Don't use too much. Wipe away excess. Lay a pita dough round and cook for about 30 seconds until bubbles begin to form. Slip over with a spatula and cook for another 1-2 minutes. Flip again and cook for another 1-2 minutes. The pita is ready when it puffs up forming a air pocket. Please note, sometimes the pocket is smaller. Tzatziki Sauce 2 cups plain yogurt 1/2 English cucumber 1-4 cloves* garlic, minced *to taste Pinch of dried dill 1 1/2 Tablespoon fresh lemon juice (I use Lakewood or Santa Cruz if no lemons on hand) 1 1/2 Tablespoon olive oil salt and pepper to taste Peel, if preferred, and finely dice the cucumber. Put in bowl and sprinkle with 1/2 teaspoon salt. Set aside to soften and release juice. Then use colander to drain excess juice. In mixing bowl, combine yogurt, lemon juice, garlic, dill, olive oil, salt and pepper. Add drained cucumbers and stir all together. Cover and refrigerate at least an hour. Stores well for 3-5 days in fridge.