Text 9880, 67 rader
Skriven 2011-04-24 06:05:00 av Dave Drum (1:124/311)
Ärende: DP 345
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MMMMM----- Recipe via Meal-Master (tm) v8.05
 
      Title: Gryo (Spitted Spiced Lamb)
 Categories: Lamb, Greek
      Yield: 4 Servings
 
      2 lb Lean lamb, ground
      2 sl Homemade bread, toasted and
           -crushed
      1 ts Allspice, pounded
      1 ts Coriander, crushed
      1    Clove garlic, crushed
      1    Onion, grated
      1 ts Fresh savory, chopped
           -salt, to taste
           -black pepper, freshly
           -ground, to taste
      3 sl Bacon
      8    Flat Middle Eastern breads,
           -you may
           -substitute any bread or
           -roll
      2    Tomatoes, chopped or sliced
           -thin
           -seasoned w/oil and vinegar
      1 c  Fresh parsley, chopped
      1 c  Plain yogurt
 
  In a large bowl, combine the ground lamb, bread crumbs,
  allspice, coriander, garlic, onion, savory, and the salt and
  pepper.  Knead the mixture thoroughly.  The meat should be spicy,
  though not too herby, and hold its shape.
  
  Break the mixture into 5 sections, each as large as a navel
  orange, then form each section into 6 balls.  Knead and flatten
  slightly each ball to a thickness of about 3/4-inch.
  
  Cut the bacon slices into strips each about the width of the
  balls and place one strip on a ball.  Continue shaping each ball,
  keeping a bacon piece between each of the balls.
  
  Thread a bamboo or metal skewer through the center of a row of
  balls and bacon.  Roll with your palms to smooth the edges.
  (There will be 5 to 6 skewers depending on the length of your
  skewers.)  Cover and refrigerate overnight.
  
  When ready to cook, set the skewers on a broiler tray or grill.
  Cook the meat under moderate heat, turning every 5 minutes.  (The
  bacon will baste the meat.)  The surface of the meat will be
  crusty and the inside cooked within 25 minutes.
  
  TO SERVE:  On separate plates, put out the bread/rolls, meat,
  tomatoes, parsley, and yogurt.  Serve; allowing each person to
  stuff their own.
  
  Make 6 to 7 servings.
  
  Recipe:  "The Food Of Greece", by Vilma Liacouras Chantiles.
  A Fireside Book Published by Simon and Schuster.  1992
  From: David Pileggi                   Date: 05-22-99
  Fido-National Cooking Echo
 
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