Adding white cheese brings tzatziki to another level: Creamier, thicker and tastier!
Wrap a piece of pergament paper aroun the filled pita. A bit of street food wheel in the dinner table for a change!
This dish truely is a winning combination! In addition to taste, the great thing about it, is that it is easy to make. Yes, you heard me, pita bread and all. Making the dough takes maybe 10 minutes and then it is just a matter of letting it rise. Forming the breads is fast, then a bit more waiting and the oven takes care of the rest. It’s kind of like magic, seeing those little flat breads puff up! Prepare the pork, cut the tomatoes and onions and mix the tzatziki and you are set. And who would have known that something as perfect as tzatziki would be even better when you add a block of crumbled white cheese to it? I used the Apetina classic block, but feel free to experiment with other Apetina cubes or snack packs in brine or oil, using whatever is available in your market. If you do use cubes in oil - substitute it for the olive oil in the recipe thuogh.Instructions:
Slice the pork. Season with salt and pepper and put in a bowl with 2 minced garlic cloves, 2 tbsps. oil, juice of one lemon and oregano. Leave to marinade for 1-2 hours. Prepare tzatziki by mixing yoghurt, crumbled cheese, 2 tbsps. of oil, shredded cucumber, 2 minced garlic cloves and some black pepper. Slice the red onion and cut the tomato into wedges, preferably discard the seeds. Fry the marinated pork on a hot frying pan, check the seasoning and sprinkle with fresh parsley. Slice the puffed pita breads open and fill with greens, tomatoes, red onion and lemon pork. Top everything with a generous serving of white cheese tzatziki.Pita bread
Crumble and dissolve yeast into lukewarm water. Add salt and oil, stir to combine. Add half of the flour, mix, and keep adding the rest, little by little working it into an elastic dough. Let rise covered until doubled in size. Divide the dough into 8 parts. On a floured surface, work them into balls and flatten into pita breads. Let rise covered for another 15 min. Bake in 225° oven for 10 minutes. Cut the puffed breads open and fill.