[drool] Lamb . . . .

Growing up in New York, it was not unexpected for my friends and I to wind up at the diner after being out at the movies. We became so frequent at Syosset House that the owner would greet us by name and show us to the same table and we would have the same waitress (who was kinda hot, too). Diners in New York usually mean Greeks are running the place. This is less prevalent outside the New York metropolitan area, but if you want good diner food, make sure that spanakopita or gyros are on the menu before proceeding.

While in high school and my first few years of community college, I worked in a department store at a local mall. Quite often, I would head to a place called Hurdy Gurdy for lunch. They served the best gyros, slicing the lamb from the spit and always with the right amount of tzatziki. Where I am now, the best gyros I have found can be had at the Marathon Deli. And yes, the owner's Greek (and kinda cute, too - see how that comes full circle?).

In the New York Times on July 14, they decided to investigate the history of the gyro (which by the way is pronounced yee-ro). It was a little disappointing to learn that the majority of gyro cones are made in Chicago - and I certainly didn't read too far into the "preparation" of the meat. Some things are better left to the imagination. Isn't that what makes it taste better?

If you really want to make one at home, here's a recipe. But, trust me, go find the real thing. You won't be sorry.

Gyros

• 1 lb. ground lamb
• 1 lg. clove garlic, pressed
• 2 tsp. lemon juice
• 1/2 tsp. basil
• 1/4 tsp. marjoram
• 1/2 tsp. thyme
• 1/2 tsp. rosemary
• 1/4 tsp. salt
• 1/2 tsp. pepper
• 1/8 c. snipped parsley
• 6 pita pockets
• 2 tomatoes, chopped
• 2 onions, chopped
  

SAUCE:

• 16 oz. sour cream
• 1 med. cucumber, pureed (puree in blender & strain to remove liquid)
• 2 cloves garlic, pressed
• 1/4 tsp. salt
• 2 tbsp. sugar

Combine first ten ingredients in large bowl; blend. Place mixture in skillet; cook over medium heat, stirring constantly until meat is browned. Drain off excess drippings. Combine sour cream, cucumber, garlic, salt and sugar in bowl. Blend well. Cut pita pockets in half; spoon in meat mixture, top with tomatoes and onions. Spoon sauce over each sandwich and serve immediately. Makes 6 servings. Makes a good main course served over rice.