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Pulled goat pitas
45 m active | 4 h 45 m total
Nutrition facts per serving:
  • Energy in kcal about 483
  • Fat about 16g
  • Carbohydrates about 41g
  • Protein about 40g
Author: FOOBY Team
This is needed
This is needed for 4 people
  • 0.5 tbsp fennel seeds, crushed
  • 1 tsp ground coriander seeds
  • 1 tsp mustard seeds, crushed
  • 2 sprigs rosemary, finely chopped
  • 1 tsp salt
  • 1 garlic, cut in half crosswise
  • 1 leg of goat (approx. 1 kg)
  • 2 dl beef bouillon, hot
Pea tzatziki
  • 100 g frozen peas, defrosted
  • 0.25 cucumber deseeded, coarsely grated
  • 0.5 tbsp lemon juice
  • 150 g plain greek yoghurt
  • 1 tbsp olive oil
  • 0.5 tsp salt
  • 0.25 bunch peppermint, finely chopped
  • a little pepper
To serve
  • 4 pita breads
  • 1 bunch radish, sliced
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And that's how it's done
And that's how it's done
Mix the fennel seeds, coriander, mustard seeds, rosemary and salt. Pat the meat dry, rub in half of the spice mix, cover and leave to marinate at room temperature for approx. 1 hr. Set aside the remainder of the spice mix. Place the garlic in a cooking pot or roasting tin. Place the goat meat on top, pour in the stock, cover with a lid or aluminium foil.
To roast in the oven
Approx. 3 hrs. in the centre of an oven preheated to 160°C. Remove from the oven, allow to cool slightly, set aside the garlic. Using two forks, loosen the meat from the bone and pull it apart. Return the meat to the roasting tin, add the remainder of the spice mix, cover and place in the switched-off oven.
Pea tzatziki
Remove 5 cloves of garlic from their skin, mash them with the peas in a bowl using a fork. Add the cucumber, yoghurt, lemon juice, oil and mint, mix, season.
To serve
In a frying pan, toast the pita breads one after the other for approx. 1 min. on each side, cut open, fill with the pea tzatziki, a little goat meat and some radish.