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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.