FRIJE

Name: Mediterranean Gyros and Bulgur
Prep time: 30 min
Yield: 2 servings
Ingredients: 240 g of pork tenderloin; 250 g of kohlrabi; 1 onion; 170 g of complete bulgur; 2.25 teaspoon of ground cumin; 60 g of mesclun; 60 g of strained yogurt; 350 ml of vegetable broth; 2 tablespoon of olive oil; 1 teaspoon of white balsamic vinegar; 1 pinch of salt and pepper; 0.25 teaspoon of onion powder; 0.25 teaspoon of garlic powder; 0.25 teaspoon of powdered cardamom; 0.25 teaspoon of dried oregano; 0.25 teaspoon of sweet paprika; 0.25 teaspoon of white pepper; 0.25 teaspoon of salt; 0.25 teaspoon of dried thyme; 0.25 teaspoon of dried rosemary; 0.25 teaspoon of caraway seeds; 0.5 tablespoon of oil

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Mediterranean Gyros and Bulgur

Public

Course: Main course

Preparation time: 30 minutes

Energy: 370 kcal / serving

Instructions

1. The day before or at least 2 hours before, slice the pork into thin strips and add 1/2 teaspoon per 500g of pork of the following spices:
onion powder, garlic powder, cardamom powder, dried oregano, sweet paprika, white pepper, salt, dried thyme, fresh rosemary, caraway seeds.
Add the oil, mix well and let marinate.
2. Weigh the kohlrabi, peel it and cut it into 1 cm pieces.
Slice the onion.
3. Heat 1/3 of the olive oil in a sauté pan and sauté the onion for 2 minutes over medium-high heat.
4. Add the remaining cumin and bulgur, then sauté for 1 minute.
5. Pour the broth over it.
Then, covered, cook for 15 to 17 minutes over low heat, until fully absorbed.
Stir regularly, then set aside without a lid.
6. Heat 1/3 of the olive oil in another sauté pan and sauté the kohlrabi for 3 minutes over medium-high heat.
7. Season with salt and pepper.
Add 2 tablespoons of water per person, cover and cook for 10 to 12 minutes over medium-low heat, until the kohlrabi has softened.
8. Heat the remaining olive oil in a skillet and cook the pork for 8 to 10 minutes over medium-high heat.
9. Remove the skillet from the heat.
Add the kohlrabi, white balsamic vinegar, and half of the mesclun and pork to the bulgur.
Mix well, then season with salt and pepper.
10. Add the remaining mesclun to the skillet with the remaining pork and mix well.
11. Serve the bulgur on plates and place the pork on top.
Drizzle with extra virgin olive oil if desired and garnish with lebné.

Notes & Suggestions

If you are missing 1 or 2 spices for the marinade, it's not a big deal.

Ingredients for servings

240 g of pork tenderloin
250 g of kohlrabi
1 onion
170 g of complete bulgur
2.25 teaspoon of ground cumin
60 g of mesclun
60 g of strained yogurt
350 ml of vegetable broth
2 tablespoon of olive oil
1 teaspoon of white balsamic vinegar
1 pinch of salt and pepper
¼ teaspoon of onion powder
¼ teaspoon of garlic powder
¼ teaspoon of powdered cardamom
¼ teaspoon of dried oregano
¼ teaspoon of sweet paprika
¼ teaspoon of white pepper
¼ teaspoon of salt
¼ teaspoon of dried thyme
¼ teaspoon of dried rosemary
¼ teaspoon of caraway seeds
½ tablespoon of oil

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Nutritional information *

Attention: Nutritional data incomplete. Some ingredients have not been accounted for due to missing data. Check the ingredient list to identify the missing elements.

Per serving

% RDA

Energy value

370 kcal

19 %

Fat

22,76 g

33 %
of which saturated

4,68 g

23 %
Carbohydrates

10,27 g

4 %
of which sugar

6,6 g

7 %
Protein

30,07 g

60 %
Fibers

6,53 g

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More data

* As an indication, before cooking, RDA of the EU.