Yufka bowls with gyros recipe

Yufka Bowls with Gyros recipe

This article was published by: Matthew
Share this content!
⚠ Note: for metric to imperial (or vice-versa) conversion please refer to our article on Cooking Measurements 101.
♼ Featured image may be generic and may not represent the (final) appearance of this recipe. Recipe origin is unknown, we claim no copyrights for this recipe.
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
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
Share this content!
As seen in:

Reference: Yufka bowls with gyros recipe
Recipe type: xarchivex
Find more recipes on thesmartcookiecook.com or see our latest posts.
Visited 24 times, 1 visit(s) today