detrius
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I can walk to at least two dozen Greek, Lebanese, Syrian etc. restaurants in less than ten minutes. I can't give you an exact number because they intermixed with the other food places, sorry.Allow us 'muricans, Armenians, Greeks, and miscellaneous other General Mediterranean Area folks to introduce you to gyros (pron: Yee-ros.) Quite popular here. There's a gyros shop here in my little town, and about 20 within 15 or 20 minutes drive.
In the US, gyros typically contains lamb and beef, and is often ground meat rather than what looks to be some sort of shredded meat "cake", but the key is the vertical rotisserie -- the "döner" according to Google Translate.
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Tzatziki for the win!
The dishes of these countries - including Turkey - have of course a lot in common because of their shared history. There are some regional differences, though.
In Greek cuisine, traditional gyros may also contain pork. The islamic nations will have a stronger focus on beef and lamb. Chicken is a budget-friendly alternative that is also popular.
The döner kebab is typically made with a yogurt-based marinade while the spices for Greek gyros are rubbed into the meat. The pita that I'm familiar with is a lot fluffier than the one in your photo. It is sliced open so it can be stuffed with the meat and turned into a portable "meat pocket".
A good döner also has less fries and more salad, made from white or red cabbage - and the three sauces make a huge difference.
But no matter what you call it, I posted it as an example of a dish that is affordable (The Lebanese restaurant next door sells shawarma sandwiches for 6 Euros. ETA: Eating one right now.), fast and high quality.
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