OniGiri
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HOMEMADE GYROS, PITA AND POTATO WEDGES!
🕑 Added 2022-12-21 17:13:03 +0000 UTCPita
7g yeast
9g sugar
243 water
375g flour
7g salt
- combine all the ingredients until shaggy dough forms
- knead by hand for at least 5min until gluten starts to form and dough turns plump
- cover with a damp cloth and let rest in warm place until doubled in size, around 1hr
- place a cast iron skillet or baking steel on top rack of oven @ 400F
- punch dough down and cut into even pieces (usually about 6)
- roll pieces into small circles (1/4in thick) and let proof on a lightly floured surface covered with a damp towel for 30m
- bake in oven at 400F until golden around edges (around 3-5m)
Gyro
3lbs pork shoulder/butt
1 tbsp oregano
1 tbsp paprika
2 tsp black pepper
1 tbsp salt
1 tbsp rosemary, chopped
5 cloves garlic, chopped
2 tbsp oil
1 green apple or whole onion
- preheat oven to 400F
- thinly slice the pork shoulder/butt and put in large bowl
- combine all the other ingredients into the bowl, except for the green apple/onion
- using hands, mix well the herbs, seasonings, and pork
- cut the green apple or whole onion in half width wise so it’s top half and bottom half
- using 3 long skewers or spits, skew the bottom half of the apple/onion to form a base to hold the rest of the meat
- one slice at a time, layer the pork through the spit until all the meat is skewered
- skewer the top half of the apple onto the meat to hold all the meat in place
- bake in oven for 45min, rotating once or twice in between to make sure it’s cooked evenly
- keep warm and carve fresh before serving
Tzatziki Sauce
2 cups greek yogurt
½ cucumbers, grated
1 tsp salt
dill (however much you want), chopped
1 tbsp olive oil
lemon juice (however much you want)
salt and pepper to taste
- combine grated cucumber and 1 tsp salt into small bowl and let sit for 10min to draw out moisture
- squeeze the cucumbers gentlyto get the extra moisture out, then put into another bowl
- combine the rest of the ingredients into the cucumber bowl and mix well
- set aside in fridge until ready to use
Parmesan Potato Wedges
1 russet potato
parmesan (to your liking), grated
4 tbsp panko
2 tsp corn starch
oregano, salt, pepper to test
- cut potato in wedge-like shapes
- in a ziploc bag, combine potato wedges and corn starch, and shake the bag until potatoes are evenly covered
- in the same bag, combine grated parmesan, panko, and seasonings, and shake until wedges are covered
- grease air fryer so potatoes don’t stick, and air fry on 400F for 15min, or until cooked and golden brown
Comments
Akardan_Logoth
Food from my home country, you did an amazing job Giri. I can’t wait to see more of your recipes while you are streaming ❤️❤️❤️
