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 yogurt
- 300g “Bioagros” strained yogurt "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 yogurt sauce
• Mix in a bowl the strained yogurt "VELOUDO", Paprika, Salt, Olive Oil and the chili flakes.
For serving
Serve the soutzoukakia on pita bread with the yogurt sauce and “Bioagros” brown basmati rice.
Execution time: 25’
Baking Time: 15’
Servings: 4 -6
Difficulty: 2