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Haggis in Pitta with Tzatsiki (serves 4)

You may be pleasantly surprised that we have ideas for haggis every month of the year. Quite apart from the fact our cocktail haggis make a unique talking point at any barbecue (thread them onto a a scewer and re-heat off the main flame for few minutes), have you considered haggis in Pitta bread with Tzatsiki? It seems rather a fitting partnership given that the earliest origins of haggis date back to ancient Greek times!

Haggis in Pitta with Tzatsiki

 

Ingredients:

  • 1 medium MACSWEEN haggis
  • 4 pitta breads, toasted until warm and puffy
  • salt and freshly ground black pepper

For the Tzatsiki

  • 1 medium cucumber, wiped and ends removed
  • 200ml / 7fl oz Greek yogurt
  • 1 tablespoon extra virgin olive oil
  • the juice of ½ lemon
  • 2 heaped tablespoons chopped fresh mint
  • 1 fat garlic clove, peeled and crushed
 

Method:

  1. To make the tzatsiki, grate the cucumber, unpeeled, and place the grated flesh into a colander over a bowl. Sprinkle with 2 teaspoons of salt and leave for approximately an hour.
  2. Using your hands, squeeze out all the liquid then pat dry with kitchen paper. Place in a bowl with the remaining ingredients and stir to combine. Add pepper to taste.
  3. Heat the MACSWEEN haggis according to instructions on the packaging.
  4. Split the warm pitta breads then fill with a couple of spoonfuls of haggis. Top with a couple of spoonfuls of tzatsiki. Serve hot.

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