Post originally appeared on September 19/07
I first had this dish Summer 2007, a taverna with grilled meats in Zografou, Halkidiki. Up to today, I must had this dish at least a dozen times. Savas, O Thanasis, and a few other tavernas in between.
The dish arrived on mainland Greece from displaced Greeks who used to live in Asia Minor. They brought little by way of possessions but they brought plenty with their food culture, Including Giaourtlou.
The meal consists of warm grilled pita bread, grilled kebabs or soutzoukakia then topped with thick, full fat Greek yogurt and a tomato sauce. Garnishes of paprika and chopped parsley.
It’s a very satisfying meal, looks very pleasing to the eye and your guests will be impressed!
NOTES:
- You can switch up the meat mix ie. use lamb and beef
- Ensure your meats have about 20% fat – that’s flavour
- Full fat yogurt – anything less won’t do
Giaourtlou Kebab
(serves 4-6)
Kebab mixture
1 lb. of regular ground beef + 1 lb. regular ground pork
2 slices of stale bread, softened in water then squeezed dry
1 cup grated onion
1/2 cup grated ripe tomato
1 large egg
2 clove of garlic, minced
1/2 tsp. of ground cumin
1/2 tsp. of ground allspice
1 Tbsp. dried Greek oregano
1/2 tsp. of baking soda
1/2 tsp. of ground pepper
4 tsp. of sea salt
1 tsp. ground pepper
For the Tomato Sauce
4 Tbsp of butter
1/2 cup diced onions
1 1/2 cups tomatoes puree
salt and pepper to taste
Garnishes
4 pita breads, warm
1 1/2 cups full-fat Greek-style yogurt
1/2 cup chopped fresh parsley
1 tsp. sweet paprika
- In a bowl, mix your ingredients needed to make a batch of Keftedes. Form them into hamburger-like shapes and refrigerate until they are ready to be grilled.
- Start your tomato sauce. Into a saucepan under medium-high heat, add your butter and sweat your onions under medium heat for about 10 minutes. Now add your tomato puree, salt, pepper and simmer for another 15-20 minutes or until the sauce is thick. Adjust for seasoning and set aside.
- Form your meat mixture into sausage shapes with your hands. Preheat your gas or charcoal grill to a medium heat. Brush/clean your grill surface, lubricate grill surface with a vegetable oil-treated towel.
- Grill your kebabs and when you’re finished grilling, take your pita bread and brush it with olive and place on grill to just warm the bread on both sides and take away your pita and kebabs for assembly & plating.
Assembly
1. Cut your pita into 4-5 strips and place your pita bread on the plate.
2. Top with 3 kebabs per portion.
3. Top with yogurt then tomato sauce. You may garnish the finished dish with chopped parsley and paprika.
21 Responses
That is international cuisine :)
That does look good. A flavourful juicy grilled burger with a tomato sauce and a cool yogurt sauce.
I don’t know how I missed this post Kevin. The Giaourtlou looks and sounds amazing. The perfect dish to have with family and friends at a Greek taverna.
Your blog is dangerous to read on an empty stomach! — Costas (from over at http://www.iloveoliveoilblog.com)
That dish is so perfect, I can’t think of anything else I’d rather eat, well, provided they are lamb keftedes that is :)
As a side note, I’m surpised to see that Greeks use paprika in so many of their recipes. I don’t remember my Greek grandfather every doing that.
really great dish….lucky you had it
I am drooling! That has to be my favorite kind of food…
Cheers,
Rosa
Υπέροχη η παρουσίαση της πεντανόστιμης συνταγής.Την κάνατε λαχταριστή!
International cuisine indeed and how delicious that dish looks!
Looks fantastic and I would even eat it because the tomatoes are in a sauce.
Oh my you are eating well, aren’t you? But I wouldn’t have expected less. Continue having a great time and letting us know all the details.
It does sound delicious Peter, made all the better by the Mediterranean climate:D
Peter you are killing me! It’s not yet 10 in the morning, I have just eaten breakfast and all I can think of is charcoal grilled beef with spicy tomato sauce and yoghurt!
Simple, delicious and nutritious. You are singing my song…. and it LOOKS fabulous. I cannot wait to try the sauces.
:)
valerie
I’ve never heard of this Greek version but whenever I eat at any Turkish restaurant I order “Iskender kebab” which is doner over a pita smothered in yogurt and topped with a spicy tomato sauce. This sounds similar and just as good. Mmmmmmm!!!!
I’m not sure how to pronounce it but it sure looks and sounds outstanding. I could live on Greek food.
Maria’s comment was enlightening; she said she orders it in Turkish restaurants where it is called “iskender”; this means alexander. So, the kebabs are probably Greek in origin, or related to one of his invasions.
Truly international and truly delicious Petah …. love it! Hungrily off to check how to do the kebabs now. Hope you are enjoying your holiday!
Didn’t let me comment there … =( … so here we go..
Ahahaha my friend… I loved how you wrote this post! RUN!! Got to make them with the other stuff that I cannot pronounce for the love of me!
This is fabulous cuisine! Husband is toying with the idea of maybe moving to Greece and just coming over to visit here, ogle the food you cook, is just going to make me say yes!