Posts Tagged With: gyros

Greek Gyros

Greek Entree



8 Pita breads or Flat beads
1 1/2 pounds ground turkey meat
1/2 tablespoon Prudhomme Poultry MagicTM spice
Greek cucumber sauce or tzatziki sauce from previous chapter


Mix poultry spice with turkey meat. Cook meat until browned. You may wish to taste at this point. If under spiced, add more. Heat four pita breads in microwave for a minute.

Put meat in pita. Add lettuce. Spoon a liberal–-if that is a dirty word for you, substitute a generous–-amount of cucumber sauce on top. Enjoy.

Dish works well with chicken noodle soup.

Did you have a Mr. Potato Head when you were a kid? Just asking.


1) The best Greek restaurant during my grad school days at the University of Wisconsin was Zorba the Greek. They had these giant, about four-feet tall columns of lamb-beef cooking all the time. Juice dripped down the sides and they would carve off succulent strips for your gyro. If you have a huge grill like this and can find gigantic columns of Greek meat, go for it!

2) The Greeks decisively defeated the Persian invaders at the battle of Plataea in 479 B.C. This battle saved Western philosophy, sense of the individual, and its nascent democratic ideals. It is comforting to think that this very recipe gave the Greek hoplites the courage to rout forever the Persian spearmen.

3) Ancient Greeks enjoyed food to go.

My cookbookEat Me: 169 Fun Recipes From All Over the World, is available in paperpack or Kindle on

As an e-book on Nook

or on my website-where you can get a signed copy at:

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Ask Dr. Economics: Greece Needs Help

Ask Dr. Economics: Greece Needs Help

I came up with a solution to Greek Debt Crisis two years ago. Did the powers that be listen to me? Noooo. So what happened? A continuing crisis and worldwide instability. So, in the interest of the entire world I resubmit my solution.

The mounting debt of the Greek government is threatening to destroy the Greek economy, the Euro, the economies of Portugal and Spain, and the cohesiveness of the European Union. If that happens the world economy will collapse and we will have 30%, 50%, 80, maybe even 200% unemployment–you will lose that second job you never had. You’ll lose your house, your car, your package of Bar-S hot dogs that sit in the fridge you will lose. There will be revolution in the streets, only reality shows will be allowed on tv, ketchup in the supermarkets will be a thing of the past. There will be no more supermarkets. There will be NO MORE LATTES. Earthquakes will become the latest trend, hailstones will rain down non-stop. Bug-eyed monsters will roam the streets devouring Bactrian camels and humans.

This is all bad. What can we do to support Greece? Best thing to do is to buy Greek debt but as it might lose 70% of its value, you might want to spend your sofa coins on something better. Try vacationing in Greece. If that is not in your budget, try buying gyros, you that pita bread that is stuffed with that beef/lamb meat.

Now, if we all buy gyros demand for beef/lamb meat will soar. And Greece is the only country where the rare lambcow animal roams. Sure, America has lambs and it has cows, but not the one animal that is both. So, if demand for the Greek lambcow rises, Greek lambcows herders will gain more revenue. More revenue from lambcow herders means more taxes for the Greek government. The Greek government pays off its debt. The debt crisis is averted and we and our fellow Bactrian camels will not get eaten in the streets.

Eat all the gyros you can. Besides, they’re tasty.

– Paul De Lancey, Dr. Economics

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Tzatziki Sauce (Greek cucumber sauce) From Cookbook

Greek Appetizer

(Greek cucumber sauce)

This usually goes with Greek gyros. It also goes well as a topping for hamburgers.


8 ounces plain yogurt (fat, not low-fat; you might need to find this in the Greek section of the store)
1 medium cucumber
1/4 teaspoon, or dash black pepper
1/2 teaspoon salt
1 teaspoon sugar
2 tablespoon dill weed
2 peeled garlic cloves
juice of 1/2 lemon or 1 tablespoon


food chopper or processor


Peel the skin off the cucumber. It is easier to peel off the skin if you cut the cucumber in half along its width. It is optional to remove the seeds from the cucumber. This, however, will make the sauce sweeter.

Peel the skin off the garlic cloves. Cut up the cucumber into about eight pieces. Put the cucumber and garlic into a food chopper or food processor. Blend, chop, and process away until mixture is almost liquid.

Put the yogurt and cucumber-garlic mix into bowl. Mix with a whisk. Use a hand-held blender if you feel the need for more power. (Don’t overdo it. Too much power will result in an exciting avant-garde tzatziki sauce mural on your kitchen walls.)

Add the salt and sugar. Mix. Put about 3/4 of the dill into the bowl. Taste the mixture. I’ve learned that dill weed varies in strength. Sometimes two tablespoons is just right. However, another spice company’s dill might taste stronger than you expected. It is better to put in too little dill initially and add more than to put in too much at first. If you put in too much dill, all you really can do is add more of everything else.

If you love this recipe, you will want to find a way to score cheap dill weed. Try the spice section of your local supermarket and see if they have dill weed in large, economy bags. If not, try an ethnic food market. Finally, try ordering online.


1) Dill weed doesn’t seem to have an extensive or humorous history.

2) The inside of the humble cucumber is twenty degrees colder than its outside.

3) So, if you’re in Arizona in August and your air-conditioning fails, cut open a seven-foot tall cucumber and step inside.

4) Ulysses S. Grant’s meals often consisted only of cucumbers and coffee. He became our nation’s most successful Civil War general, one of our presidents, and a best-selling author.

5) I’m not promising any of those things will happen to you if you make this cucumber sauce. Just saying, that’s all.

– Chef Paul


My cookbook, Eat Me: 169 Fun Recipes From All Over the World,  and novels are available in paperpack or Kindle on

As an e-book on Nook

or on my website-where you can get a signed copy at:


Categories: cuisine, food, history, humor, international, recipes, Uncategorized | Tags: , , , , , , , , , , , , , , , , | 2 Comments

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