Authentic Greek

Goat & Sheep

Yogurt

MEVGAL’s goat yogurt is produced with fresh Greek goat milk which is rich in protein and natural source of calcium. 

MEVGAL’s Authentic Greek sheep yogurt is made exclusively from pasteurized Greek sheep milk, produced from sheep grazing freely in the fertile pastures of northern Greece. Sheep milk yogurt is rich in protein and fat and a great source of calcium. It has a unique creamy taste and dense texture.

Available packaging types:
150g
Available packaging types:
150g
Available packaging types:
150g

Authentic Greek

Goat & Sheep

Yogurt

MEVGAL’s goat yogurt is produced with fresh Greek goat milk which is rich in protein and natural source of calcium. 

MEVGAL’s Authentic Greek sheep yogurt is made exclusively from pasteurized Greek sheep milk, produced from sheep grazing freely in the fertile pastures of northern Greece. Sheep milk yogurt is rich in protein and fat and a great source of calcium. It has a unique creamy taste and dense texture.

Nutritions

Declaration per 100g

Energy
286kJ /68kcal
Total Fat
4g
Saturated Fat
2,6g
Carbohydrates
4,2g
Sugars
4,2g
Proteins
3,9g
Salt
0,08g
Energy
399kJ /96kcal
Total Fat
6g
Saturated Fat
3,9g
Carbohydrates
4,8g
Sugars
4,8g
Proteins
5,6g
Salt
0,11g

Tagliatelle with mushrooms & MEVGAL Feta Cheese

We all know how to make the classic pasta in a very fast and convenient way for our busy schedules. Now it is time to switch things up and find out how to make quick and easy tagliatelle with mushrooms and feta cheese.

Tagliatelle with mushrooms & MEVGAL Feta Cheese

We all know how to make the classic pasta in a very fast and convenient way for our busy schedules. Now it is time to switch things up and find out how to make quick and easy tagliatelle with mushrooms and feta cheese.


30 min

Difficulty

Ingredients

  • 500g tagliatelle
  • 500g mushrooms
  • 200g MEVGAL feta cheese
  • Some olive oil
  • Salt and pepper
  • Parsley and garlic
  • Some sunflower oil for browning the mushrooms 
  • Instructions

  • Boil the tagliatelle in salted water for approximately 8’. Strain and pour some olive oil for them not to get mushy.
  • In a pan, saute the mushrooms with some sunflower oil.
  • Add salt and pepper.
  • Strain the oil and add some garlic and parsley. Add the tagliatelle and the MEVGAL feta, diced, and leave on heat for ½ minute. Serve immediately.
  • More ideas

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