Bougourdi Recipes

BOUGIOURDI - SPICY BAKED FETA WITH PEPPERS AND TOMATOES

Steps:

• Preheat your broiler to 220° C / 425° F
• Slice the long pepper into rounds
• Slice the tomatoes
• Put the feta in an oven-proof dish, surround with the tomatoes, and top with the sliced pepper
• Crumble the dried chilies over the top
• Pour the olive oil over the feta
• Broil on the top rack of the oven for about 10 minutes, until the peppers start to color along the edges.
• Remove from the oven and crumble the oregano over the top. Add a small splash of ouzo if you like.

GREEK BOUYIOURDI

Steps:

• Cut 1 tomato through the middle, then cut two slices from the centre and set aside. Scoop the seeds from the rest of the tomato, then grate the flesh, discarding the skin. Deseed and grate the rest of the tomatoes in the same way, then mix the grated flesh with the garlic. Season and spoon into a 16cm baking dish.
• Heat the oven to 200C/180C fan/gas 6. Nestle the feta block in the garlicky tomatoes, then top with the sliced tomatoes, the chilli, oregano, olive oil and a pinch of sea salt. Cover the dish and bake for 15 mins, then uncover and bake for a further 15 mins. Serve warm with the pitta breads on the side for dunking.

BOUGOURDI

Steps:

• Roast red peppers and tomato slices in lemon juice at 140 degrees in the oven until soft.
• Broil feta cheese in broiler at 140 also until a little color shows.
• Mix ingredient together and create a creamy mixture.
• Season with oregano as desired.