Meze & starters
Bouyourdi: baked feta with tomatoes and peppers
Bouyourdi: baked feta with tomatoes and peppers. Ingredients, quantities and clear home cooking instructions from the EL GRECO food journal in Bucharest.
A warm, spicy meze made for sharing. Tomatoes and olive oil create a sauce to scoop up with pita. In this version, feta remains the star.
LET’S COOK
Ingredients & method
Total time, including resting: 35 min
- Preparation
- 10 min
- Cooking
- 25 min
- Resting / cooling
- 0 min
- Servings
- 3
Step by step
Heat a conventional oven to 200°C. Slice the tomatoes and thinly slice the peppers.
Put half the tomatoes in a small baking dish. Add the feta, remaining tomatoes and peppers.
Drizzle with oil and add oregano and pepper. Taste the feta before adding any salt.
Bake for 20–25 minutes until the vegetables soften and the cheese begins to brown at the edges. Serve immediately.
SMALL DETAILS, BETTER RESULTS
Tips for a good result
Feta softens but does not stretch like mozzarella. Use a small dish to keep the juices around the cheese.
Serving ideas
Serve with warm pita. Contains milk; regular pita contains gluten.
