Spicy pork and dill tzatziki flatbread

By YOU Digital
06 November 2018
Supplied.

Supplied.

Preparation: 25 min | Cooking: 10 min | Chilling: 30-60 min | Serves 4

A bit of spice and all things nice is what we cook up in the #JustDelicious kitchen with this meal.

Ingredients

Marinade

2 bunches spring onion

30ml (2T) turmeric

2 cloves garlic

1 whole red chilli

1 red onion

125ml (½c) oil

salt and pepper

juice and zest of 1 lemon

Pork goulash

500g pork goulash

Tzatziki

250ml (1c) Greek yoghurt

15ml (1T) finely chopped fresh mint

18ml finely chopped dill

5ml (1t) black pepper

15ml (1T) lime juice

60ml (¼c) crumbled feta cheese

Flatbread

20ml (4t) finely chopped Italian parsley

60ml (¼c) butter

4 flatbreads

Method

Marinade

  • Pulse all the marinade ingredients in a food processor until it forms a paste.

Pork goulash

  • Coat the pork goulash with the marinade and chill in the fridge for 30 minutes to an hour.

Tzatziki

  • Mix all the ingredients in a mixing bowl.
  • Heat a medium frying pan over medium-high heat and shallow-fry the marinated goulash for 8 minutes until cooked through.
  • Season with salt and pepper.

Flatbread

  • Mix the finely chopped parsley with the butter and spread evenly on each flatbread.
  • In a large frying pan, dry-fry the flatbread until golden.
  • Top the flatbreads with the goulash and serve with the tzatziki.

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