Spicy Pork and Dill Tzatziki Flatbread

Spicy Pork and Dill Tzatziki-side

Prep Time


Cook Time


Total Time





  • 500g Pork Goulash
  • 4 flatbreads
  • 20 ml Italian parsley, finely chopped
  • 60 ml butter
  • Marinade:
  • 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
  • Tzatziki:
  • 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


  • Marinade:
  • 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.
  • Tzatziki:
  • 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.


Top the flatbreads with the spicy pork and serve with tzatziki and fresh herbs.


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