Yufka bowls with gyros recipe

Yufka Bowls with Gyros recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the delicious and satisfying Yufka bowls with gyros recipe! This Mediterranean-inspired dish combines tender and flavorful gyros with a crispy and flaky yufka bowl, creating a delightful fusion of textures and tastes. Packed with fresh vegetables, aromatic spices, and a creamy tzatziki sauce, this recipe is perfect for a wholesome and satisfying meal. Whether you're hosting a gathering or simply craving a flavorful dinner, these Yufka bowls with gyros are sure to impress.

Keywords: Yufka bowls, gyros, Mediterranean, fresh vegetables, tzatziki sauce.

Yufka bowls with gyros recipe details

Yufka bowls with gyros recipe, recipe Rating: 4.6
Number of votes:108 

Ingredients

24 sheet(s)	filo pastry, (yufka) round; 20-30 cm
	For the dip:
3 clove(s)	garlic
250 g	yoghurt, 10% fat
2 tbsp	oil
	salt and pepper
	For the filling:
3 tbsp	olive oil
300 g	lean lamb or pork
2	onions, sliced
2 clove(s)	garlic, diced
2 tbsp	oregano
1 tbsp	hot paprika powder
4 medium	tomatoes
150 g	Feta cheese
½ bunch(es)	parsley
	oregano

Instructions

For the gyros:
In a bowl mix the onions with garlic, oregano, paprika and oil. Cut the meat in fine stripes and toss in the mixture. Cover and allow to steep in the fridge over night.

Preheat the oven to 180°C.

Put every two yufka pastry sheets on top of each other. Cut out 12 round sheets with a diameter of 12 cm and layer the muffin cups with the pastry sheets. Scrunch up aluminium foil into 12 balls, to place them into pastry sheets to keep the dough down. Bake for 12-15 minutes.

For the dip:
Press the garlic into the yoghurt, add the olive oil, stir thoroughly and and season to taste with salt and pepper.

To finish:
In a non-stick skillet sauté the gyros for approximately 5 minutes.

Dice the tomatoes and the feta. Chop the parsley. Mix the gyros with the tomatoes, feta and parsley. Season to taste with pepper and oregano.

Remove the baked yufka bowls from the tin and allow to cool completely. Evenly divide the gyros filling into the bowls.

Serve the yufka bowls along with the yoghurt dip.

Preparation time:
ca. 30 min
Cooking / Baking Time:
ca. 15 min
Resting time:
ca. 1 day
Grade of difficulty:
medium
Calories per portion:
570 kcal