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
Fibers
0g
Salt*
0,08g

* Salt content is exclusively due to presence of naturally occurring sodium

Energy
399kJ /96kcal
Total Fat
6g
Saturated Fat
3,9g
Carbohydrates
4,8g
Sugars
4,8g
Proteins
5,6g
Fibers
0g
Salt*
0,11g

* Salt content is exclusively due to presence of naturally occurring sodium

Delicious vegetable patties

Try these vegetable patties and you’ll love them! Summer in one bite!

Delicious vegetable patties

Try these vegetable patties and you’ll love them! Summer in one bite!


25 min

Difficulty

Ingredients

  • 5 large courgettes, coarsely grated
  • 1 round aubergine, grated
  • 1 onion, grated
  • 4 spring onions, finely chopped
  • 2 carrots, grated
  • 1 tomato, deseeded and grated
  • ½ bunch mint, finely chopped
  • ½ bunch parsley, finely chopped
  • ½ bunch dill, finely chopped
  • 2 eggs, beaten
  • 200g MEVGAL feta, crumbled
  • 100g Kefalotiri cheese, grated
  • Salt
  • Freshly ground black pepper
  • 1 cup plain flour
  • Flour for dusting
  • Olive oil for frying
  • Instructions

  • For the vegetable patties: Put the grated courgettes and aubergine in a colander, sprinkle with salt and leave to drain for 10’. Squeeze out all the excess moisture and transfer to a bowl. Add all the remaining ingredients except the flour and stir together well.
  • Lastly mix in the flour to form a dough and shape into large patties. Add a little more flour if necessary. Dust the patties in flour and shake off any excess. Fry in olive oil until golden brown on both sides. Drain on kitchen paper. (Or, arrange the patties on a greaseproof paper-lined baking tray and bake in the oven for 15’ at 200 degrees C).
  • Serve the vegetable patties hot, or cold with yogurt dip with spearmint.
  • More ideas

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