JS Bangs wrote: > > > > > Joe scripsit: > > > > > > > It depends what you mean by skewered. The kebabs you get in Fish > > > > and Chip shops are slices of lamb and/or chicken served in pita > > > > bread, usually with salad. They are cooked on a spit, but I'm not > > > > sure that counts as skewered. > > It sounds to me like what you are describing is called a gyro 'round these > parts. There is a wonderful gyro shop here in Seattle that does things > exactly like you say: meat roasted on an enormous spit, sliced and served > on pita bread with lettuce and tomato. It's quite delicious. > Ah. I hesitated to prolong this very productive thread, but that's what I was thinking, so I'm glad you mentioned it :-)))) Don't forget the yoghurt. The meat, at least in Greco-Detroit and environs, is some kind of made-up mixture of lamb and beef (not ground, but I don't know how they do it), pressed into a big loaf shape. I once prepared Moussaka according to Julia Child's recipe in (yes) "Mastering the Art of French Cooking"-- it was very (and unnecessarily) complex, and took most of a day-- it would have helped if there'd been a couple grannies, aunts and mothers-in-law to help out-- but it was beautiful and delicious.