by Zazulete Ynn Anuca Romanta Ion
Hot and cheesy, Bouyourdi is a traditional Greek appetizer (meze), so perfect for the last cold winter days and a marvelous dish for tasting a fine quality olive oil. Fast and easy, it will make you discover a new comfort food that is likely to become a classic, allowing you to savor the very bricks of Greek cuisine: feta cheese, oregano and fresh tomatoes and peppers.
INGREDIENTS (for 2-4 servings)
1 medium red pepper
6-7 cherry tomatoes
1 chili pepper
100g melting cheese of your liking (or Kefalotyri)
extra virgin olive oil
grilled bread slices sprinkled with oregano and extra virgin olive oil
a few basil leaves for decoration (optional)
Traditionally, you need a clay cooking pot for this dish, with a lid, but you may use any ovenproof pot that you can cover.
All you need to do is to break the feta in pieces and slice the tomatoes, pepper and the chili and to form layers in the clay pot. Start with some olive oil, then add a layer of feta, then a layer of tomatoes, sliced pepper and chili, onto which you sprinkle black pepper, oregano and chili flakes, and another dash of olive oil. I like this dish hot, both ways (as temperature and spiciness) but you may adjust it to your taste by choosing a medium spicy chili or drop the chili flakes altogether.
Normally, you will have 2 layers of cheese and 2 layers of veggies, for this quantity, each one dressed with oregano and olive oil. The top layer is the melting cheese.
Cover the pot and cook at 220°C for 25-30 minutes, until the cheeses melt together with the sweet tomato and pepper juices.
Grill the bread and when hot, sprinkle it with delicious olive oil and more oregano.
To be served hot (careful with the fingers!) with the crispy, perfumed bread.
Too easy! :-) But extra delicious!
Cover photo: Thao Uyen
A melting pot experience, in more than one way. Welcome to our Epicurean adventure!