Toasted Greek Pork Flatbread

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Toasted Greek Pork Flatbread
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Difficulty:
easy
Difficulty
Preparation:
30 min.
Preparation
ready in 45 min.
Ready in
Calories:
500
calories
Calories

Nutritional values

1 serving contains
(Percentage of daily recommendation)
Calorie500 kcal(24 %)
Protein41.52 g(42 %)
Fat20.11 g(17 %)
Carbohydrates46.15 g(31 %)
Sugar added0 g(0 %)
Roughage3.21 g(11 %)
Vitamin A205.11 mg(25,639 %)
Vitamin D0 μg(0 %)
Vitamin E3.36 mg(28 %)
Vitamin B₁0.29 mg(29 %)
Vitamin B₂0.1 mg(9 %)
Niacin4.47 mg(37 %)
Vitamin B₆0.38 mg(27 %)
Folate56.39 μg(19 %)
Pantothenic acid0.74 mg(12 %)
Biotin12.64 μg(28 %)
Vitamin B₁₂0 μg(0 %)
Vitamin C33.35 mg(35 %)
Potassium713.75 mg(18 %)
Calcium96.5 mg(10 %)
Magnesium66.25 mg(22 %)
Iron2.98 mg(20 %)
Iodine0.75 μg(0 %)
Zinc1.3 mg(16 %)
Saturated fatty acids3.49 g
Cholesterol69.92 mg
Author of this recipe:

Ingredients

for
4
Ingredients
¼
Cucumber (peeled)
3 cloves
garlic (crushed)
cup
Greek yogurt (or creamy yoghurt)
1 teaspoon
paprika (sweet)
1 teaspoon
dried thyme
1 teaspoon
dried oregano
½ teaspoon
Dried rosemary
4
plump pork escalope (approx. 160 g each)
4 tablespoons
1
large onion (thickly sliced and separated into rings)
8
6
tomatoes (deseeded and diced)
2 tablespoons

Preparation steps

1.
Finely grate the cucumber, salt lightly and put to one side.
2.
Mix the garlic into the yoghurt. Squeeze the excess moisture out of the cucumber through a cloth and stir the cucumber into the yoghurt. Season to taste with salt.
3.
Heat the grill function in the oven.
4.
Mix together a pinch of cumin, the paprika, thyme, oregano, rosemary and ground black pepper and season the pork with this mixture. Fry in hot oil in a frying pan for 1-2 minutes on each side, then reduce the heat and fry for another few minutes until cooked. Remove from the pan and allow to rest briefly.
5.
Fry the onions in the same pan over a high heat for 3-4 minutes.
6.
Toast the pitas in the oven for around 5 minutes, turning.
7.
Dice the meat and divide between four of the pitas. Top with the tomatoes, tzatziki and onion rings. Sprinkle over the dill, put a second pita on top and serve.