Gyros Hirino (Γύρος Χοιρινό)
Pork gyros; the most traditional and popular in Greece. Pork shoulder/leg seasoned with oregano, thyme, garlic, paprika, cumin, stacked o...
Andrew Lekashman
Gyros Hirino - Traditional Seasoning
Traditional pork seasoning; oregano, thyme, rosemary, garlic, paprika, cumin, black pepper, olive oil, lemon juice.
Gyros Hirino se Pita (Γύρος Χοιρινό σε Πίτα)
The turning spit was built in a world that could never cook it from pig. Greece took the machine intact and loaded it with pork, then scrubbed the Turkish name off and called it gýros.
Gyros Hirino Merida (Γύρος Χοιρινό Μερίδα)
Pork gyros plate; served on plate with pita, fries, salad, tzatziki on the side.
Gyros Hirino me Tzatziki (Γύρος με Τζατζίκι)
Pork gyros with tzatziki; essential sauce.
Gyros Hirino me Patates (Γύρος με Πατάτες)
Pork gyros with fries inside; fries in the pita is standard Greek style.
Gyros Hirino Horis Kremydi (Γύρος Χωρίς Κρεμμύδι)
Pork gyros without onion.
Gyros Hirino Apo Ola (Γύρος Απ' Όλα)
Pork gyros with everything; all toppings included.
Gyros Athinas (Αθηναϊκός Γύρος)
The Athenian gyros: in the capital the spit-roasted wrap is ordered as 'gyros' plainly, built on a slightly smaller oiled pita that forces every filling to be portioned down.
Gyros Arni (Γύρος Αρνί)
Lamb gyros; traditional but less common due to cost. More common in diaspora.
Greek-Canadian Style
Canadian-Greek variations; especially Montreal, Toronto.
Greek-Australian Souvlaki
Australian-Greek style; Melbourne has huge Greek population.
Greek-American Gyro
American-style gyro; often beef-lamb cone, different seasoning than Greek. Served folded in a thick pita. Pronounced 'JY-ro' by many Americans.
Greek-American Gyro - New York
NYC Greek food; street carts and restaurants.
Greek-American Gyro - Chicago
Chicago is where the gyro became a manufactured product: a pre-formed beef-and-lamb cone shaved off a vertical spit onto a folded pita with onion, tomato, tzatziki, and an option of giardiniera.
Gourmet Gyros
Upscale gyros; premium meats, artisan bread, creative toppings.
Garides se Pita (Γαρίδες)
Garídes se píta hands the Greek wrap a protein that fights the meat cone: prawns grilled souvláki-style or simmered saganáki-style with tomato, ouzo and feta, folded into warm pita, ruined in seconds.
Gardoumba/Gardoumpakia
Similar to kokoretsi; organ meat preparation.
Cretan Kalitsounia
Cretan cheese pastries; small pies with sweet or savory cheese.
Cretan Dakos Sandwich (Ντάκος)
The barley rusk under a dákos is baked rock-hard on purpose, a survival bread that cannot stale. The whole craft is the seconds-long soak that brings it back to life at the table.
Bougatsa (Μπουγάτσα)
Cream-filled or cheese-filled phyllo; semolina custard or cheese filling. Thessaloniki specialty, often eaten for breakfast.