A staple of mainland Thelycia where Papa and Yaya Matyos hail from, the jyro has become a local Zavravairian favorite. While many shops and taverns in the neighborhood of Little Thelycia feature this dish, none do it justice quite like the Matyos'.
The meat: Start with a bone in leg of lamb. Marinate in fridge overnight using a bottle of your favorite amber ale. Take out of fridge and save the marinade. Rub lamb leg all over in the spices of your choice. Papa prefers Ral El Hanout, using McCormick's Moroccan Seasoning. Papa will brown the sides of the leg briefly in a hot skillet, then slow roast the leg over low heat in covered pan with the remaining marinade. Once the meat is fall off the bone, slice, chop, or pull (Papa's method). Set pulled meat on a broiler pan and drizzle with marinade and juices and broil for approx. 2 minutes until tips are crisp.
The bread: Use your favorite flatbread, pita bread, naan, or tortillas. Yaya uses a thicker, smaller flour tortilla, like a walking taco tortilla. She places a bit of garlic butter in a skillet and warms both sides of the tortilla.
Place meat inside rolled flatbread and enjoy with slices of cucumber, tomato, onion, and black olives, or whatever tickles your palate.
The Sauce: Ah wasiki sauce. Papa Matyos' secret concoction that rival jyro chefs desire to figure out. It's not that hard. Take your favorite tzatziki sauce, Papa uses Peloponnese, and mix with a little lime juice, and your favorite wasabi. Papa uses S&B wasabi in a ratio of one teaspoon of wasabi mixed with two teaspoons of tzatziki, and just a squirt of lime juice.
Experiment and enjoy!
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