First things first. No, it’s not pronounced “Guy-roh” but “Yee-roh”!
Greek is Mediterranean but Mediterranean isn’t necessarily Greek. When you consider this, you have a full array of choices from the Mediterranean regions of Italy and its pizza to Morocco and its couscous to Greece and its olives.
Did you know that Grecian once was a spartan cuisine? Bread was made of barley and was hard to chew, hence dipped in wine to make it easier to eat. Did you know that fish was ordinarily eaten more often than meats? Well yes, and most of their meats were eaten with grains, rice, pasta, potatoes and their well-known olives, nuts, yoghurt and honey. So taken in by their cuisine am I that I use similar accompaniments in the form of beans, legumes, cheese, nuts.
No dinner party is complete without a starter, so I wondered why not use a Greek Gyro since we are on a Grecian roll. When in India, do as the Indians do and so my recipe is inclined to the Indian palate. The “gyro” is usually done in pita bread wrap, but a thin crust pizza bread will work just as well. The filling is done in chicken, which is one of the main types of meats that go into a gyro.
Thin crust pizza bread
5 to 6 cubes of cheese (grated, I go with the Amul brand)
400gm chicken (chopped into cubes)
2 tablespoons of lemon juice
A teaspoon garlic (chopped fine, to give it a mild flavour)
2 medium tomatoes (chopped)
An onion (chopped fine)
1 tablespoon asparagus (chopped)
4 tablespoons dark olives (rings)
A teaspoon sea salt with herbs
A tablespoon “Pizza Mixed Herbs”
A half teaspoon chilli flakes
4 tablespoons olive oil
As with all recipes, oil has to be heated first, and so the olive oil goes in first. Remember not to overheat the oil, then drop in the chopped garlic.
When the flavour of garlic seasoning infuses the air, add the raw chicken cubes and stir.
Then let the chopped asparagus and onions follow, together.
Sprinkle a spoonful of salt, mixed herbs, chilli flakes and stir.
Then come the dark olives and sea salt.
Finally, the grated cheese tossed for a minute. Let’s call this the “cooked mix”.
Turn off the gas.
Thin crust pizza bread base is available at local cold storages.
If you prefer to use a pita wrap, that’s all the better.
Pizza Bread Baking
Using a pizza cutter, pre-cut the pizza bread into triangles, then place them on a baking tray (see featured image).
Top the pizza triangles with the “cooked mix”.
Place the loaded pizza triangles into a pre-heated OTG at 175 degrees and bake for 10 to 15 minutes till crisp.
Its base is crisp and crunchy, and the topping gives comfort. If you belong to Gen X, mind you Gen Z would gain a newfound respect for you. Where X, in my opinion, stands for X factor!
Starters are served as a precursor to a meal; they are usually followed by the mains whose precursor, in turn, are salads. So, the next article will cover a few Grecian Salads in continuation of a full Mediterranean meal.