KENNEWICK, Wash. – Local chef Elijah Moore shared some delicious home cooking tips during a morning segment with Nonstop Local’s Chris Wright.
Moore cooked at various fine-dining restaurants around the Tri-Cities and Walla Walla, and now works as a personal chef and occasional cooking instructor with Experience 46 Degrees.
For the gyro, Moore started with marinated tomatoes with red wine vinegar, olive oil, salt and parsley.
Then, the sumac onions. Sumac is a berry (similar to black pepper) that gets earthy and tangy once dried.
Next comes the tzatziki, a bright and creamy yogurt sauce with lemon juice, salt, dill, parsley, olive oil, and cucumbers. Add the cucumbers last if you want them to keep their texture.
Then comes the meat: butter, fenugreek, and more get mixed into ground pork, which all gets fried in a skillet. For extra authentic gyros: put this meat on a kabob and throw them on the grill.
Lastly, assemble all of these ingredients (plus some feta, mint, and either olives or an olive-spread), in a nice, golden-brown pita, and it’s ready to eat!
You can find more information on Experience 46 Degrees’ cooking classes by following their Facebook page or looking at their website.