Dough Pockets with Various Fillings and Tzatziki

Ingredients

• 1 medium cucumber
• 500 g Greek strained yogurt
• 3 Garlic cloves
• Salt
• pepper (ground)
• 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 organic lemon (zest)
• pepper (ground)
• 4 small flatbreads (pita)
• 1 Zucchini
• 1 red and yellow bell pepper
• Salt
• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 300 g ground meat
• 0.5 tsp dried thyme
• 1 organic lemon (zest)
• pepper (ground)
• 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.

   For the tzatziki, wash the cucumber and slice it into fine strips with a vegetable peeler. Mix in 1 pinch of salt and let sit. Place Greek strained yogurt in a bowl. Peel and press the garlic cloves. Squeeze the cucumber strips well, roughly chop them, and stir into the yogurt. Season the tzatziki with salt and pepper.

2. 2.

   For the vegetarian dough pockets, clean and wash the vegetables. Slice the eggplant into rounds. Sprinkle salt on a large tray and lay the slices for about 30 minutes, turning occasionally. Pat dry with paper towels. Slice the zucchini and cut the bell peppers into strips. Finely chop the onion and garlic. Heat olive oil in a pan and sauté the vegetables until browned. Season with herbs, salt, and pepper. Warm the flatbreads according to the package instructions, cut off the top lid, and fill them with the vegetable mixture. Serve with tzatziki.

3. 3.

   For the dough pockets with ground meat and vegetable filling, clean and wash the vegetables. Slice the zucchini into rounds and cut the bell peppers into strips. Peel the onion and garlic cloves. Cut the onion into rings and finely chop the garlic. Heat olive oil in a pan and brown the ground meat thoroughly. Add the vegetables and continue cooking until tender. Season with herbs, salt, and pepper. Warm the flatbreads according to the package instructions, cut off the top lid, and fill them with the meat-vegetable mixture. Serve with tzatziki.

4. 4.

   Slice the veal cutlets into very thin strips about 3 cm long. In a bowl mix the strips with lemon juice, oregano, olive oil, a pinch of salt, and cayenne pepper. Let marinate for at least 30 minutes. Drain the beans. Peel the onion and slice it into fine rings. Heat a wide pan without fat, pat the meat strips dry, and sear them in two batches over high heat until crisp. Add the onion rings and beans and warm briefly. Warm the flatbreads according to the package instructions. Cut off the lids and fill the breads with the mixture.