βιολογικο ελληνικο γιαουρτιβιολογικο γιαουρτιελληνικο γιαουρτι κατσικας
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Soutzoukakia with yoghurt sauce

Ingredients for the soutzoukakia
  • 250g minced pork meat
  • 250g minced lamb meat
  • 3 slices of bread (grounded)
  • 2 cloves of garlic grated
  • 1 egg
  • 1½ tsp cumin
  • ½ tea cup olive oil
  • mint
  • salt
  • pepper
Ingredients for the yoghurt
  • 300g “Bioagros” strained yoghurt "VELOUDO"
  • 1 tsp paprika
  • 3 tbsp olive oil
  • salt
  • chili flakes
Execution

For the soutzoukakia

  • In a large bowl, pour the oil, garlic and egg. Beat a little with the whisk.
  • Slice the bread into pieces, the cumin and the mint.
  • Mix well with your hands until the bread melts.
  • Add to the mixture salt and pepper and the two minced meat.
  • Mix thoroughly until the mixture is homogenized.
  • Leave the mixture in the refrigerator for one hour. Shape the soutzoukakia and fry or bake them on the grill for a lighter result.

For the yoghurt sauce

• Mix in a bowl the strained yoghurt "VELOUDO", Paprika, Salt, Olive Oil and the chili flakes.

For serving

Serve the soutzoukakia on pita bread with the yoghurt sauce and “Bioagros” brown basmati rice.

Execution time: 25’
Baking Time: 15’
Servings: 4 -6
Difficulty: 2

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