Sloppy gyros — easy homemade gyro-like sandwich

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**RECIPE, MAKES 8-10 SANDWICHES**

10 oz (300g) plain Greek yogurt
1 cucumber
1 lemon
1-3 garlic cloves
fresh or dried dill
1 red onion
2 lb (900g) ground lamb
2-3 tbsp Herbs de Provence (or any combination of dried thyme, oregano, marjoram, rosemary)
1-2 tsp ground cumin
White wine (or water) for deglazing
8 oz (200g) fresh tomatoes
8-10 pita loaves or hamburger buns
ketchup
flour
salt
pepper

To make the tzatziki, grate the cucumber and squeeze as much water out of it as you can. Combine it with the yogurt in a mixing bowl along with some lemon juice, grated or finely minced garlic, olive oil, dill and salt. Add the flavorings in conservative amounts, mix, taste, and add more of whatever you want.

Peel the onion and slice one quarter of it into thin slices for garnish. Chop up the rest. Put a wide pan on medium-high heat, put in some olive oil and fry the chopped onions until just starting to brown. Put in the lamb and stir aggressively with a wooden spoon to break it up and to continuously deglaze the bottom of the pan with the water that will come out of the meat.

After about 10 minutes, enough water should have evaporated that the meat will start to brown. Brown it as thoroughly as you can without letting the bottom of the pan burn. Put in a big spoonful of flour, stir, and let it brown in the fat for a moment. When burning is imminent, deglaze with white wine or water. (If using water, you might also put in a splash of vinegar — white balsamic is the closest substitute for white wine.)

Mix in the herbs, cumin, salt, pepper and a little ketchup (maybe 2 tbsp) to taste. You might need to add more liquid to get a saucy consistency. Slice up the tomatoes. Warm the bread. Put on the meat, top with tzatziki, sliced onions and tomatoes.