- Joined Apr 3, 2008
According to my friend, whose first language is Greek, it is pronounced "Geeerow" with a hard "G" and it can be pronounced with a silent "G" as in "yeeerow." The difference is in the dialect of Greek.
He said that is the way the word is pronounced in the village in Greece where he and his family lived. By the way, he's sitting at my counter as type this. He says "I agree with you. The way I say "gyro" is not how most Greeks say "gyro."I'm not familiar with any dialect where a Greek would pronounce it with a hard G. The word begins with a Gamma Γ and there is only one way to pronounce it. It would be pronounced with a hard G if it was followed by a Kappa Κ but in this case it is not. Ask your friend what dialect he's talking about.
Overall I'm ok with most pronounciations of this, we sold these for a long time and heard a lot of interpretations. The spelling alone makes people uncomfortable. Say it how you want, we Greeks know what you mean.
Koukou' would probably know if Gyros, like Saganaki (and Chop Suey and Chow Mein)
was actually invented in the United States. Not sure, but I have eaten almost identical food in Israel and Lebanon
Much of the "Extra Virgin" olive oil sold in the United States is actually adulterated with cheaper oils from Spain and Morocco, according to Consumer Reports. A couple of labels from Trader Joe's passed the test, though. You should research this. The information reported on "60 Minutes" has been seconded by several sources including Consumer Reports and Forbes. I am going to try a couple bottles from this site: http://ucdavisstores.com/MerchList.aspx?ID=16472&CatID=3016 UC Davis has their own 'Olive Center' and the oils sold here are from olives they have grown.
It's more like a flip of the r, not a long roll.
Best I remember from my two trips to Greece, it's pronounced YEH-ross, with a little bit of a roll on the "r."
Haha. There are not loafs of gyro meat in Greece, that is an american invention. The gyro in Greece is made with thin slices of pork shoulder that is marinated and then packed tightly and mounted on a vertical spit. It exists here too but you may have heard it called "donner."The meat on the ones at our favorite street stand in Athens did not look anything like the American version sliced from the loaf on the vertical roaster. It looked to me like they had filleted a hamster and grilled it. After our first visit, we referred to it as "the hamster stand."
As far as I know they're really Greek.Koukou' would probably know if Gyros, like Saganaki (and Chop Suey and Chow Mein)
was actually invented in the United States
I've heard a lot about this. Italians do this as well. As a matter of fact Italians buy a lot of Greek olive oil, mix it with Italian olive oil and sell it as Italian.Much of the "Extra Virgin" olive oil sold in the United States is actually adulterated with cheaper oils from Spain and Morocco, according to Consumer Reports. A couple of labels from Trader Joe's passed the test, though. You should research this.