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🍽️ Flatbread Pockets with Various Fillings and Yogurt Dip

1124 kcal · 30 min · 4 servings

Ingredients

• 1 medium cucumber
• 500 g Greek yogurt
• 3 garlic cloves
• salt
• pepper (from the mill)
• 1 eggplant
• 1 zucchini
• 1 red and yellow bell pepper
• salt
• 1 small onion
• 2 garlic cloves
• 4 tbsp olive oil
• 0.5 tsp dried thyme
• 0.5 lemon (zested)
• pepper (from the mill)
• 4 small flatbreads (pita)
• 1 zucchini
• 1 red and yellow bell pepper
• salt
• 1 onion
• 2 garlic cloves
• 3 tbsp olive oil
• 300 g minced meat
• 0.5 tsp dried thyme
• 1 lemon (zested)
• pepper (from the mill)
• 4 small flatbreads (pita)
• 400 g veal cutlets
• 8 tbsp lemon juice
• 1 tbsp dried oregano
• 4 tbsp olive oil
• salt
• cayenne pepper
• 1 small can kidney beans
• 1 onion
• 4 small flatbreads (pita)

Instructions

1. 1. Wash the cucumber thoroughly and grate it into fine strips.
2. 2. Mix the cucumber strips with a pinch of salt and let them sit for a short time.
3. 3. Place the cream yogurt into a bowl.
4. 4. Peel the garlic and press it directly into the yogurt.
5. 5. Squeeze the marinated cucumber strips well and chop them roughly.
6. 6. Stir the cucumbers into the yogurt and season the tzatziki with salt and pepper.
7. 7. Clean the vegetables thoroughly and rinse them.
8. 8. Slice the eggplants into rounds.
9. 9. Spread salt on a large plate and place the eggplant slices on top.
10. 10. Let the eggplants sit for about 30 minutes, turning them halfway through.
11. 11. Dry the eggplants thoroughly with kitchen paper afterwards.
12. 12. Slice the zucchini into rounds and cut the peppers into strips.
13. 13. Finely chop the onion and garlic.
14. 14. Heat olive oil in a pan and fry the vegetables vigorously.
15. 15. Season the vegetables with spices, salt, and pepper.
16. 16. Warm the flatbreads according to the package instructions.
17. 17. Remove the top lid of the breads and fill them with the vegetables.
18. 18. Clean and wash the vegetables for the minced meat filling.
19. 19. Slice the zucchini into rounds and cut the peppers into strips.
20. 20. Peel the onion and garlic.
21. 21. Slice the onion into rings and finely chop the garlic.
22. 22. Heat olive oil in a pan and fry the minced meat vigorously.
23. 23. Add the vegetables and fry them together with the meat.
24. 24. Season the filling with spices, salt, and pepper.
25. 25. Warm the flatbreads according to the instructions.
26. 26. Remove the top lid and fill the pockets with the minced meat and vegetable mixture.
27. 27. Serve the filled breads together with the tzatziki.
28. 28. Slice the veal cutlets into very thin strips about 3 centimeters long.
29. 29. Mix the meat strips in a bowl with lemon juice, oregano, olive oil, salt, and cayenne pepper.
30. 30. Let the meat marinate for at least 30 minutes.
31. 31. Drain the beans.
32. 32. Peel the onion and slice it into thin rings.
33. 33. Heat a large pan without fat.
34. 34. Let the meat strips drain.
35. 35. Fry the meat in two portions until crispy over high heat.
36. 36. Add the onion rings and beans and warm them briefly.
37. 37. Warm the breads according to the instructions.
38. 38. Remove the lids and fill the breads with the meat mixture.

Nutrition per serving

• kcal: 1124
• Protein: 49 g · Fett/Fat: 31 g · Carbs: 159 g