Gyros Casserole with Turkey Meat
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 1 kg turkey meat
- 4 tablespoon, leveled spice mixture, (gyros spice)
- 2 tablespoon paprika powder
- 6 tablespoon olive oil, (or 3 olive oil and 3 garlic-herb marinade from the tomatoes)
- 2 vegetable onion (s)
- 1 red pepper (s)
- 1 bunch spring onion (s)
- 200 g hot peppers, mild, pickled (drained weiht)
- 1 glass tomato (s), dried in a garlic and herb marinade
- 400 ml cream
- 3 cans tomato (s), finely chopped in tomato sauce
- 100 ml Metaxa
- salt and pepper
- oregano
- sugar
- 400 g feta cheese
Print Recipe
Pin Recipe Instructions
- Before I start the actual preparation, I let the marinated tomatoes drain. This makes the next step easier for me if I want to use the marinade on the meat.
- Cut the turkey meat into thin strips and mix with the gyros spice and oil. Cut the green onion and bell pepper into strips and the spring onions and chili peppers into rings. Cut the drained sun-dried tomatoes into cubes.
- Briefly fry the sliced turkey with the marinade in a hot pan, then add the vegetables and fry for 5-10 minutes. Then put everything in a baking dish.
- Heat the canned tomatoes with their sauce and the cream in the roasting dish. Stir in Metaxa (omit if children are eating) and then season with pepper, salt, oregano and sugar and pour everything over the casserole.
- Finally, spread the feta cheese on top and bake the casserole in a preheated oven at 200 degrees (gas: level 4, convection: 180 degrees) for about 30 minutes.
- Serve with flatbread (you can also serve rice or French fries with it), tzatziki, coleslaw, tomatoes and cucumbers.
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