Gyros Hirino me Tzatziki (Γύρος με Τζατζίκι)
Pork gyros with tzatziki; essential sauce.
Andrew Lekashman
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 in pocket 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.
Bougatsa me Tyri
Cheese bougatsa; savory version.
Bougatsa me Krema
Cream bougatsa; sweet custard filling.
Bougatsa me Kima
Meat bougatsa; ground meat filling.
Bougatsa for Breakfast
Bougatsa for breakfast; essential Thessaloniki morning food.