tag:blogger.com,1999:blog-5541500.post2366577632177282035..comments2024-03-28T18:35:54.237+09:00Comments on BigHominid's Hairy Chasms: gyros reduxKevin Kimhttp://www.blogger.com/profile/01328790917314282058noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5541500.post-24641592458662049492017-03-03T06:54:16.202+09:002017-03-03T06:54:16.202+09:00In a pinch, lavash would do nicely for gyros, too....In a pinch, lavash would do nicely for gyros, too. And naan work great if they are a bit more flat, imho, but totally serviceable.<br /><br />While in India last month, my brother-in-law fetched me shawarma for dinner one night; however, what I got was not what I envision shawarma. What he brought back was akin to a chicken salad (chunks of chicken w/the yogurt tossed) and a handful of pitas on the side. <br /><br />During this trip, the bil had become what I refer to now as a "Never-ending Font of Opinions," with one of his opinions dispensed being that I was eating my shawarma WRONG. I informed him, IN TURKEY where I've eaten shawarma, it is customary to open the pita and STUFF it. <br /><br />Mavenhttps://www.blogger.com/profile/06159539883712835177noreply@blogger.comtag:blogger.com,1999:blog-5541500.post-15642564206537977432017-03-03T06:48:27.101+09:002017-03-03T06:48:27.101+09:00I don't know if the concern about adding salt ...I don't know if the concern about adding salt to the tzatziki is specific to the pickling the cucumber. My concern would be the water which would leech out of the cukes would then thin the tzatziki. I like a less-watery tzatziki, so I'd salt the cukes let them sit for an hour and then give a good rinse and pat dry before doing a fine mince and toss into the 'gurt.Mavenhttps://www.blogger.com/profile/06159539883712835177noreply@blogger.com