This is just outrageously good! A kind of cheese dip, with tomato, garlic, chilli, a little oregano … You can hardly make enough, but this is best eaten hot, so if your making this for a party, it’s best to make two smaller than one big bouyiourdi. This recipe is enough for two for lunch, four as a starter, for many as a meze. And if you don’t understand what this word meze/mezedes I constantly write about means, check Greek Food in the menu above.
Chilli is not so common in Greek cuisine, and you can be pretty sure that if there’s chilli in the recipe, it comes from northern Greece, and have been inspired or brought there by the Greeks who came there after the “exile” in Istanbul or Smyrna.
- 1 can chopped tomatoes
- 1 small red onion
- 2 garlic cloves
- 1 teaspoon oregano
- salt, pepper
- 100 grams feta
- 150 grams kasseri (or the mildest white goat cheese you can find. For emergencies use English cheddar)
- ½ small green bell pepper
- some chilli flakes
- 1 tablespoon olive oil
- country bread, white bread or pita bread
Strain the tomato box and pour the tomato flesh into a bowl. Finely chop the onion, crush the garlic and mix it in the tomatoes with oregano, salt and pepper. Pour half of this in a small ovenproof dish.
Chop the feta and layer it on top of the tomatoes, grate the kasseri and put half of it on top of the feta. Pour over the rest of the tomato mixture, and sprinkle the rest of the kasseri on top of everything. Cut peppers into strips and place them on top. Sprinkle with chilli and pour over the oil.
Place a lid on the dish, or make a tight lid of aluminium foil. Bake at 200 degrees C for 1 hour. Serve the bouyiourdi hot or warm, with bread, and dip, dip, dip – but please use a fork as well, so you get to taste all the good stuff!
PS! As a variation, you can slice some black olives and add to the tomato mixture.