Relay-Version: version B 2.10 5/3/83; site utzoo.UUCP Posting-Version: version B 2.10.1 6/24/83; site mit-vax.UUCP Path: utzoo!watmath!clyde!floyd!harpo!decvax!genrad!mit-eddie!mit-vax!joy From: joy@mit-vax.UUCP (Joy Hoppe) Newsgroups: net.cooks Subject: re: gyros Message-ID: <2151@mit-vax.UUCP> Date: Mon, 18-Jun-84 11:06:19 EDT Article-I.D.: mit-vax.2151 Posted: Mon Jun 18 11:06:19 1984 Date-Received: Thu, 21-Jun-84 05:20:04 EDT Organization: MIT, Cambridge, MA Lines: 39 >Does anyone know of a good recipe for the sauce that >one puts in gyros (the Greek sandwich)? I believe the sauce in the gyros is a watered down version of the middle eastern chickpea dip, hommus. At least, that's what our restaurants around here use. Here's a recipe from some Lebanese friends of mine: HOMMOS 1 pound can of chickpeas in water (Progresso?) garlic, and lots of it! tahini 2 lemons GARNISH: tomato wedges black olives sweet onion olive oil To make the hommos: Boil the chickpeas in the water they come in until soft. Drain and reserve the water. Mash the chickpeas with a food processor, or a potato masher (they are too stiff to use a blender). Add the juice of the 2 lemons, and as much minced garlic as you can stand. Tahini is a fairly strong tasting sesame paste. Add it by the tablespoonful until the tastes of the chickpeas, lemon, garlic and tahini are balanced-- probably about 4-6 large tablespoons. Since hommos is usually used as a dip, add the reserved water gradually until you attain the consistency of lumpy yogurt. (By no means should hommos be entirely smooth-- it's a food prepared by people without Cuisinarts!) To serve: Spread the hommos on a platter, put a little olive oil and a black olive in the center. Surround with wedges of tomato, pieces of sweet onion and more black olives. Eat with pita bread, using as a dip. [If you wish to use it as a sauce, simply add more water.] This makes a goodly amount of dip. Enough for an appetizer at a party of about 20 people.