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When it comes to gyros, I bet that most people opt for the cucumber-based white sauce, tzatziki, instead of red sauce. The recipe that's featured today only contains a bit of tomato. The sauce tastes good but I don't think my search is over yet.

Tomato sauces I've traditionally seen alongside gyros taste like thin tomato sauces. When I sampled dozens of gyros for a story several years ago, I can still recall the flavor of the red sauce at Yianni's Greek Express. It had little bits of meat in it and I remember thinking it would have been great tossed with pasta. At least Gennie Kirch will approve of this gyro recipe. The sauce came out more like harissa than the red sauces I've seen for gyros, but it was great sautéed with fingerling potatoes.

Requests • Susan Rosetta would like the recipe for cream noodle soup from Little America. We've also got another Big City Soup request: This time, Doris Yee would like the recipe for lobster bisque. Diane Blackburn would also like the restaurant's recipe for crab and brie soup.

Stacy Lund is looking for a recipe for the sauce that's used on the house pasta at Red Butte Café.

Amy Bjorge would like the enchilada sauce recipe from El Matador.

Carri Whitaker has requested the recipe for cinnamon-herb tea from RJ Wheatfields, which used to be in Trolley Square.

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Gyro meat

1 medium onion

2 pounds ground lamb

1 tablespoon finely minced garlic

1 tablespoon dried marjoram

1 tablespoon dried ground rosemary

2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

Red sauce (see recipe)

Pita bread

Chopped onion for garnish

Diced tomatoes for garnish

Process the onion in a food processor for 10 to 15 seconds and turn out into the center of a tea towel. Gather up the ends of the towel and squeeze until almost all of the juice is removed. Discard juice.

Return the onion to the food processor and add the lamb, garlic, marjoram, rosemary, salt and pepper and process until it is a fine paste, approximately 1 minute. Stop the processor as needed to scrape down sides of bowl.

Preheat the oven to 325 degrees.

Place the mixture into a loaf pan, making sure to press into the sides of the pan. Place the loaf pan into a water bath and bake for 60 to 75 minutes or until the mixture reaches 165 to 170 degrees.

Remove from the oven and drain off any fat. Place the loaf pan on a cooling rack and place a brick wrapped in aluminum foil directly on the surface of the meat and allow to sit for 15 to 20 minutes, until the internal temperature reaches 175 degrees. Drain again. Slice and serve on pita bread with red sauce, onions and tomatoes.

Makes • 6 to 8 servings

Source: Alton Brown, The Food Network, 2005 —

Red sauce

Note: This sauce can be made one day ahead. Cover and refrigerate.

1/2 tablespoon coriander seeds

1/2 tablespoon caraway seeds

2 large garlic cloves, unpeeled

2 large red bell peppers

1/4 cup extra-virgin olive oil

1/2 tablespoon sugar

1 teaspoon dried crushed red pepper

1 tablespoon tomato paste

In a small frying pan over medium-high heat, stir the coriander and caraway until aromatic, about 30 seconds. Transfer to a food processor and pulse to blend, about 3 pulses. Cook garlic in the same pan, covered, over medium-low heat until tender, turning occasionally, about 10 minutes. Let cool. Peel garlic and add to the processor.

Char bell peppers over a gas flame or in a broiler until blackened on all sides, 10-15 minutes. Enclose in paper bag; let stand 10 minutes. Peel, seed and coarsely chop peppers; add peppers, oil, sugar, crushed red pepper and tomato paste to the processor. Puree. Season with salt and pepper. Strain, if desired.

Makes • about 1 cup

Source: Darbar at