Top the flatbreads with the spicy pork and serve with tzatziki and fresh herbs.
Spicy Pork and Dill Tzatziki Flatbread
- 500g Pork Goulash
- 4 flatbreads
- 20 ml Italian parsley, finely chopped
- 60 ml butter
- 2 bunches spring onion
- 30 ml turmeric
- 2 cloves garlic
- 1 whole red chilli
- 1 red onion
- 125 ml oil
- salt & pepper to taste
- juice and zest of one lemon
- 250 ml Greek yogurt
- 16 ml fresh mint, finely chopped
- 18 ml dill, finely chopped
- 5 ml black pepper
- 15 ml lime juice
- 60 ml feta cheese, crumbled
- Add the marinade ingredients to a food processor and pulse until it forms a paste.
- Coat the pork goulash with marinade and leave in the fridge to marinade for 30 minutes to an hour.
- In a mixing bowl add the finely chopped mint, dill, feta.
- Add the Greek yogurt, black pepper and lime juice and mix thoroughly
- Pork Goulash:
- Heat a medium sized frying pan over medium-high heat an shallow fry the marinated goulash for 8 minutes until cooked through. Season with salt and pepper.
- Flat bread:
- Mix the finely chopped parsley with butter and spread evenly on each flatbread.
- In a large frying pan, dry fry the flatbread until golden.
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