These are Greek gryos, wrapped in warm Moroccan flatbread, together with Iraqi onion-sumac relish.
Not bad, traveling across three continents in a single bite.Greek gyros are similar to Iraqi Gus sandwiches, or Arab shawerma sandwiches, except that the Greek uses minced meat cooked into a meatloaf, then sliced and broiled to a crisp. Iraqi and generally Arab versions use whole fillets of meat or chicken grilled on a rotating spit and shaved off.
You can definitely go the all-Greek way, and use pocketless pita bread and stuff it with Greek salad vegetables and jajeek, as the Brown Eyed Baker did. Your choice.
500g ground lamb
2 tsp salt
½ tsp pepper
1 Tbsp oregano
1 clove garlic
5 slices turkey bacon
Moroccan chickpea flatbread (or pita)
Iraqi onion-sumac relish
In a medium bowl, combine the ground lamb, salt, pepper and oregano leaves with your hands, mixing until all of the seasonings have been evenly distributed.
Preheat oven to 300 degrees F.
Place the lamb mixture in the bowl of a food processor and add the onion, garlic and bacon. Process until a smooth puree is formed, 30 seconds to 1 minute, scraping down the sides of the bowl as necessary.
Line a rimmed baking sheet with aluminum foil. With moistened hands, shape the lamb mixture into a rectangle about 8 inches long and 5 inches wide.
Bake for 30 to 40 minutes. Remove from the oven and allow to rest for 15 minutes.
Adjust the oven rack to the highest position (1½ to 2 inches below broiler element) and preheat broiler.
Slice the loaf of lamb meat crosswise into very thin pieces (they should be about ⅛-inch thick; no more than ¼-inch thick).
Lay the strips on a rimmed baking sheet lined with aluminum foil and broil until edges are browned and crispy, 2 to 4 minutes. Be sure to keep an eye on it, as the broiler works quickly!
Serve the Gyros wrapped in warm pita or moroccan flatbread with Iraqi onion-sumac relish.