Popette; Gyro

[A. Maberry]

Sounds a lot like the gyro (Gk.  gyros, ho: ring, circle is derived from
the Turkish/Middle Eastern d"oner [turned] kebap/Egyptian shwarma which
was discussed here a little while ago. It would be interesting to know if
there are Bulgarian, Rumanian, Albanian etc. dishes of the same sort.
Perhaps it is a dish common to the whole of the eastern Mediterranean.

Allen
maberry at u.washington.edu

On Sun, 28 May 2000 Bapopik at AOL.COM wrote:

...
> GYRO
>
>     I'll have more to say on "gyro" after I check some Chicago publications.
>     "Gyro" is rarely seen in Greek cookbooks.  This is from THE FOOD OF
> GREECE (1975; 1992 reprint) by Vilma Liacouras Chantiles, pg. 155:
>
>      _GYRO_
>     [Spitted spiced lamb]_
>     _Gyro, gyro oli_ is a favorite children's game, comparable to farmer in
> the dell, which describes the round-and-round motion of _gyro_.  Since
> spreading to Greece from the Middle East, industrious Hellenes have brought
> it to the United States (New York is spinning with _gyro_ restaurants), and
> one more snack has been added.  On a vertical spit, which turns electrically,
> or is run manually by the _mikro_ (apprentice), the meat is roasted to
> flavorful crispness.  I adapted this recipe from a tasty snack in Crete.  To
> make at home, grill outdoors (horizontally when lacking a vertical grill),
> and indoors, broil--delicious.  (Recipe follows--ed.)
>