Gyros roast in bread dough

Name: Gyros roast in bread dough
Cook time: 4 h 30 min
Total time: 4 h 30 min
Yield: 7
Ingredients: 1 kg White cabbage; 7-10 Tbsp Salt; 3 Onions; 7 TABLESPOONS Oil; 5 TABLESPOONS Vinegar; 1 TEASPOON Broth; 7-10 Tbsp Pepper; 2 kg triggered lean pork neck; 3-4 Tsp Gyros spice; 100-200 ml Red wine; 1/2 cube (21 g) fresh yeast; 1/2 package (500 g) "Baking Mix for Ciabatta Bread"; 2 TEASPOONS dried oregano; 2 TABLESPOONS Flour; 2 Garlic cloves; 500 g Whole milk yoghurt; 300 g Carrots; 1 Cucumber; 5-7 TABLESPOONS dark sauce thickener; 7-10 Tbsp Herbs; 7-10 Tbsp Pepperoni & Olives; baking paper

AUTHOR
Kelley Price

DIFFICULTY
easy

RATING

COOK TIME
270 mins

TOTAL TIME
270 mins

Ingredients

Servings: 7

1 kg White cabbage
7-10 Tbsp Salt
3 Onions
7 TABLESPOONS Oil
5 TABLESPOONS Vinegar
1 TEASPOON Broth
7-10 Tbsp Pepper
2 kg triggered lean pork neck
3-4 Tsp Gyros spice
100-200 ml Red wine
1/2 cube (21 g) fresh yeast
1/2 package (500 g) "Baking Mix for Ciabatta Bread"
2 TEASPOONS dried oregano
2 TABLESPOONS Flour
2 Garlic cloves
500 g Whole milk yoghurt
300 g Carrots
1 Cucumber
5-7 TABLESPOONS dark sauce thickener
7-10 Tbsp Herbs
7-10 Tbsp Pepperoni & Olives
baking paper

Directions

1
Clean, wash and slice the cabbage. Sprinkle with 1-2 tsp. salt and knead. Peel and chop the onions. Fry in 1 tbsp. oil. Stir in 200 ml water, vinegar and stock, bring to the boil. Simmer for 2-3 minutes. Season with pepper. Add 4 tablespoons of oil. Pour over the cabbage and let it cool down. Stomp well again. Cover the cabbage and let it stand for at least 5 hours
2
Wash the meat and pat dry. Rub with gyros spice and possibly salt. Roast in a hot oven (electric cooker: 200 °C/recirculating air: 175 °C/gas: level 3) for approx. 2 hours. After about 30 minutes, gradually add 3/4 l water and 100 ml wine. Remove the roast and let it cool down. Pour stock into a pot, dissolve roast with approx. 1/8 l water, add
3
Crumble the yeast, dissolve in 325 ml of lukewarm water. Add the baking mix and 2 teaspoons of oregano and mix with the dough hooks on a low setting, then knead for 3 minutes on the highest setting until smooth. Cover and leave to rise for about 30 minutes.
4
Knead the dough. Roll out approx. 3/4 of the dough on a little flour to a size of approx. 25 x 35 cm. Place on a baking tray lined with baking paper with the seam facing down. Leave to rise for about 30 minutes.
5
Brush with water. Sprinkle with some flour and oregano. Sprinkle with 2 tablespoons of oil. Bake in a hot oven (electric cooker: 200 °C/circulating air: 175 °C/gas: level 3) for 30-35 minutes
6
Peel and chop the garlic. Mix with yoghurt, salt and pepper. Peel and wash the carrots. Peel cucumber if necessary. Roughly grate the vegetables. Mix everything with the cabbage. Fry stock possibly with wine to approx. 600 ml
7
Add to the mixture, bring to the boil and bind. Seasoning. Arrange everything