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History of the Greek gyro (in America)

Written By Scott Joseph On July 15, 2009

The mystery of the original mystery meat is revealed — with a tenuous connection to Orlando

This article in the New York Times Dining section may tell you more about the meat known as gyros than you want to know. The processed beef and lamb cones that spin in thousands of Greek restaurants across the country have a spotty history that lead the writer, David Segal, to Orlando.


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