Arts and Entertainment your connection to The Boston Globe

Maani gyros

Serves 4


1 cup thick plain yogurt (such as Greek country-style)
3 tablespoons olive oil, or to taste
1 teaspoon dried oregano
1. In a bowl, whisk the yogurt, adding the olive oil gradually until the mixture has a saucy consistency.

2. Whisk in the oregano. Set the sauce aside.


4 pita breads (about 8 inches each)
2 tablespoons olive oil
1 pound lamb sausages, cut into 1/2-inch pieces
Juice of 1 lemon
2 cups shredded lettuce
2 tomatoes, cored and chopped
1/2 onion, thinly sliced
1. Set the oven at 350 degrees. Wrap the pita in foil.

2. In a large skillet, heat the olive oil over medium heat. Add the lamb and cook, stirring often, for 15 minutes. Halfway through cooking, add the lemon juice. Cover and cook for 5 minutes.

3. Heat the pita for 5 minutes or until it is warm.

4. On each pita round, lay lettuce, tomatoes, and onion. Add sausages and sauce. Roll up. Adapted from Yerevan Middle Eastern Grocery

More from the Boston Globe: