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Yammi, Yammi!
Hva er livet uten Gyrås?

What is life without Gyros?
In Greek: γύρο,
pronounced YEE-roh

Magali has lovely GYROS ---

Ioanni at The Brown Chairs says that;
 " 'Magali' is a pot where hot charcoals were put to heat the room

when it was very cold."

ο γύρος - round, rottion, turn - rund, rotere, snu

γύρω - round, around, about - rund, rundt omkring

γύρω γύρω - roundabout - rundtomkring

Jeg er meget glad i Girås! 
"Junk Food" kanskje, men det er mye sundt i den og! Jeg foretrekker den uten patates men med sennep, tzatziki, løk, tomat, agurk og det hele! 
Den er vel grekerenes pølse og lompe, prøv da vel!
Navnet kommer som du kanskje forstår av "girå" som betyr noe med rund/rundt!
Hvordan laver man girå?
Da skal man helst ha en maskin hvor man kan feste et gedigent grillspyd horisontalt, slik at giråssen går rundt og rundt mens den stekes!
På grillspyddet er det tredd store skiver med banket svinekjøtt, - kan være andre type kjøtt også - lag på lag. Bitene kuttes av etterhvert med en slags hånd hårkutter maskin!
Tror at girås selges mange steder ute i verden, har du prøvd?

I love a "Gyros"!
Junk Food maybe, but lots in it is healthy as well!
I prefer it without patates and with mustard, tzatziki, onion, tomato, cucumber and all!
This must be the Greek way of a hot dog, try it!
The name must origin from "gyro" who means round. 
How to make a gyros?

They do the gyro on a kind of machine grill where there is a big horizontal skewer, who goes around and around. On the  skewer is thread thin slices of beaten pork meat - could be other kinds of meet as well - layer upon layer. Ready bits is kind of shaven of with small machine!
I think they sell Gyros many places out in the word, have you tried it?



In most of Greece, a "pita gyro" will contain tzatziki, tomato, onion and fried potatoes in addition to the meat.

A gyro (pron.: /ˈjɪər/ YEER-oh,/ˈʒɪər/ ZHEER-oh; Greek: γύρος, [ˈʝiros], lit. 'turn') is a dish of meat roasted on a vertical spit. It is also commonly served in a sandwich, called pita gyro or psomaki gyro depending on the type of bread used, with tomato, onion, french fries and optional sauce, wrapped in pita or sandwich bread.

To make gyros, pieces of meat are placed on a tall vertical spit, which turns in front of a source of heat, usually an electric broiler. If the meat is not fatty enough, strips of fat are added so that the roasting meat remains always moist and crisp. The rate of roasting can be adjusted by varying the strength of the heat and the distance between the heat and the meat, allowing the cook to adjust to varying rates of consumption. The outside of the meat is sliced vertically in thin, crisp shavings when done. It is generally served in an oiled, lightly grilled piece of pita, rolled up with various salads and sauces. The pita and gyro meat themselves are the only obligatory ingredients.

The name comes from Greek γύρος ('turn'), a calque of the Turkish döner meaning "turn", a name which was used in Greece as well as ντονέρ. The Greek pronunciation is [ˈʝiros], but the pronunciation in English is often /ˈr/ or, occasionally /ˈɡɪəroʊ/ or /ˈjɪəroʊ/. The final 's' of the Greek form is often reinterpreted as a plural in English.

Along with the similar Middle Eastern shawarma and Mexican tacos al pastor, gyros is derived from the Turkish doner kebab, which was invented in Bursa in the 19th century. There are several stories regarding the origins of gyros in Greece: One says that the first "gyrádiko" was "Giorgos" who brought gyros to Thessaloniki in 1900[citation needed]; another legend from a meat production company states that doner was first introduced in the 1950s in Piraeus by a cook from Istanbul.


How to make Gyros;


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