pop & funWikipedia19th century · Bursa, Ottoman Empire
The gyro began as a vertical meat spit in 19th-century Ottoman Bursa before reaching America
Stacking meat on a vertical spit and shaving it off as it cooks was developed in Bursa, in the Ottoman Empire, during the nineteenth century. After the 1922 to 1923 population exchange between Greece and Turkey, Greeks from Asia Minor carried the technique to Greece. The Greek version is usually made with pork and served with tzatziki in a pita. By 1970, gyros were a popular fast food in Athens, Chicago and New York. Vertical rotisseries were mass-produced in the United States in the early 1970s by Chicago companies, though several firms claim to have launched the first mass-produced version. Canada's Halifax donair is a later variation, invented in the 1970s by a Greek immigrant.
The gyro is a case of food traveling with people: a cooking method from the Ottoman world became a Greek street food, then an American one. Its story tracks the migrations that followed the end of the Ottoman Empire.
The Halifax donair, a Canadian dish based on the gyro, was invented in the 1970s.
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