I am often anxious that so called “traditional” recipes I present here might be adulterated or even completely false. Not this time. This time I know I am presenting a genuine Greek recipe straight from Katerina’s “Culinary Flavours“. I don’t know much about Greek cuisine, so my eyes are always wide open while discovering Katerina’s delightful treats. My discovery of the culinary heritage of this part of Europe is somehow slow and shy, but bouyourdi has triggered my curiosity as an easy, but completely new way to serve feta (until then used only on salads). Moreover, baked tomatoes, feta, onion and peppers had to be a no-risk, winning combination. I instantly knew I would love it (not only because Katerina suggested enjoying it with a glass of my beloved ouzo).
Having baked several bouyourdi batches, I cannot imagine getting tired of it. Its simple but perfect mixture of flavours seems addictive. You can serve it as an appetiser (or “mezé” to repeat Katerina’s words), but I also loved it as a light lunch. Actually, I wouldn’t mind having bouyourdi at any time of the day, especially since it’s so easy and quick to prepare. A perfect lazy summer meal or snack. Thank you so much, Katerina, for this wonderful dish, which has already become a staple in my house.
I have followed Katerina’s instructions, only downsizing the ingredients to a dish for one. I have used a small individual baking dish (9 x 13 cm). Click here to see Katerina’s original recipe.
The only other Greek recipe I prepare and love is Taramosalata (fish roe spread) and it seems to be another – though cold – appetiser, also perfect for warm summer evenings:
TIP: You need a baking dish with a lid here. If you don’t have one, you can cover a dish with aluminium foil.
Preparation: 40 minutes
Ingredients (serves one):
75 g feta (in my case it was half a package)
1 small tomato
50 ml tomato sauce (passata or chunky natural sauce)
1/2 sweet pepper (bell pepper or long sweet pepper, I have used yellow Hungarian peppers)
1 small onion
1 teaspoon sugar
dried basil (I have skipped it)
powdered chili or sweet paprika
2 tablespoons olive oil
Preheat the oven to 200°C (400°F).
Slice the pepper, the onion and the tomato.
Slice the feta or cut it into cubes.
Pour one tablespoon oil into the baking dish.
Spread half of the tomato sauce on top of the oil.
Put the feta slices on top of the tomato sauce, cover them with sliced tomato, pepper and onions.
Pour the remaining tomato sauce.
Sprinkle with herbs and seasonings and pour the remaining tablespoon of oil.
Bake covered for 15 minutes and then uncovered for another 10-15 minutes.
Serve hot with bread (and ouzo!).