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:
200g (Sheep yogurt), 150g (Goat yogurt)
Available packaging types:
200g (Sheep yogurt), 150g (Goat yogurt)
Available packaging types:
200g (Sheep yogurt), 150g (Goat yogurt)

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

Pasta with garlic, bread and MEVGAL Yogurt

If you are looking for a quick and tasty lunch as a solution when you don’t have time to ponder: “What can I make today?”, here’s the answer!

Pasta with garlic, bread and MEVGAL Yogurt

If you are looking for a quick and tasty lunch as a solution when you don’t have time to ponder: “What can I make today?”, here’s the answer!


30 min

Difficulty

Ingredients

  • 1 packet pasta
  • 3-4 gloves garlic, finely chopped
  • 300 g toasting bread (crusts removed) diced
  • 300 g MEVGAL sheep’s yogurt, at room temperature
  • 50 ml olive oil
  • Salt
  • Freshly ground pepper
  • Oregano
  • Grated cheese (optional)
  • Instructions

  • Preheat the oven to 170 degrees Celsius. Spread the diced bread in a baking tin in a single layer, drizzle with a little olive oil and bake for about 15 minutes or until golden brown and crispy. Remove from the oven and leave to cool slightly. If preferred, ready-made croutons can be used.
  • Meanwhile, boil the pasta in abundant salted water according to the instructions on the packet. At the same time, in another pan, sauté the garlic in the olive oil over a low heat.
  • When the pasta is ready, drain reserving one cup of the cooking water and pour this into the pan with the garlic and oil. Stir in the yogurt and, if the mixture seems a little dry, add some of the reserved water. Season with salt and pepper and garnish with the croutons, a little oregano and, if using, grated cheese.
  • Variation: instead of mixing the yoghurt with the pasta, top each plate of pasta with a dollop of yogurt.
  • More ideas

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