- 4 pork chops
- 2 garlic cloves
- 2 tsp cumin (whole)
- 1 tsp coriander seeds
- ½ tsp chilli flakes
- 1 tsp sweet paprika
- 1 tsp oregano
- 1 tsp freshly chopped rosemary
- 1 tsp freshly chopped thyme
- Salt and pepper
- 2 tbsp olive oil + more for frying
Grind all the spices using a pestle and mortar. Add garlic + 1 tsp salt and grind till a fine purée. Add 2 tbsp olive oil and stir well.
Cut up the meat into 2 cm shreds and put them into a bowl together with the marinade. Mix well and set aside for a minimum of 2 hours, preferably overnight.
- 400 ml Greek yoghurt
- 1-2 garlic cloves, finely chopped and crunched with salt
- 1 cucumber, core removed using a spoon and grate the meat on a grater
- Salt and pepper
Put all ingredients into a bowl. Toss and season with salt and pepper – set aside.
- 1000 g organic wheat flour (add in two rounds)
- 750 g water
- 25 g yeast
- 20 g salt
Mix water and yeast in a bowl. Add 500 g flour and stir well, using a whisk, to prevent lump formation. Cover the bowl with clingfilm and leave it in a warm place for 3-4 hours. The dough will begin to rise and bubble. When the dough begins to collapse, you will be ready for the next stage.
Add the remaining 500 g flour plus salt. Knead the dough in a mixer until you have a smooth and elastic dough.
Pour a little olive oil onto the dough. Put your hand under the dough. Lift the dough and stretch it without tearing it apart.
Leave the dough to rise till double its size.
Roll small balls the size of a mandarin and bake one at a time in your Morsø Forno Spin till they swell up and become crisp and golden.
Cover the pitas with a clean tea towel.
Put the meat into a Morsø cast-iron dish. Season with salt and pepper.
Roast in your Morsø Forno Spin at a high temperature till golden and caramelised.
Serve the meat in the freshly baked pita bread together with grilled pepper and tzatziki