Flatbread with Gyros and Zatziki
- 12562.5125 g yoghurt unsweetened
- ¼0.125 ¼ cucumber
- 10.51 garlic clove
- 18090180 g soy protein
- 10.51 tsp. paprika
- 10.51 onion
- 212 tsp. thyme
- 212 tsp. oregano
- 10.51 l water
- 212 tsp. vegetable stock
- ¼0.125 ¼ iceberg lettuce
- 424 cherry tomatoes
- ½0.25 ½ flatbread
- salt and pepper
- oil for frying
Fill the yoghurt in a cloth and let some liquid of the yoghurt drip out over night. This makes the yoghurt more creamy.
Cut the cucumber in thin, approx. 2cm long stripes, season them with salt and let the water drain in a sieve. Chop or press the garlic clove finely. Mix all ingredients together and season with salt, pepper and lemon juice.
Cook the soy protein in vegetable stock for about 10 minutes, drain the water and fry them at high heat first, then at medium heat until cooked through. Season with salt.
Cut onions into stripes and fry with the soy protein. Take it off the stove and add oregano, thyme, paprika and pepper.
Cut cherry tomatoes in quarters and chop the iceberg lettuce finely. Cut the flatbread open and fill in all the ingredients as you prefer it.