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Bouyiourdi | Greek Feta and Pepper Bake
(0)
30 min
Quick
Knuspr-Küche
Traditioneller griechischer Bouyiourdi aus dem Ofen: Würziger Feta schmilzt sanft zusammen mit süßer Spitzpaprika, reifen Tomaten, frischem Knoblauch, feiner Chili und aromatischem Oregano in feinstem Olivenöl. Perfekt zum Dippen mit knusprigem Weißbrot!
Ingredients
Preparation method
Preparation
Preheat the oven to 200 °C top/bottom heat (or 180 °C fan-assisted). Brush an ovenproof baking dish or two small clay dishes with a little olive oil.
Wash the tomatoes and cut into slices. Wash the pointed peppers, deseed and cut into fine rings. Peel the garlic cloves and slice paper-thin. Wash the red chili pepper, deseed if desired, and finely chop.
Layering & Baking
Spread half of the tomato slices and pepper rings over the bottom of the baking dish. Place the whole feta blocks on top. Cover with garlic, chopped chili pepper, and the remaining tomatoes and pointed peppers.
Chef's tip
Bouyiourdi tastes best when you mix the hot, melted cheese directly with the aromatic pepper-tomato juices and scoop it up with fresh oven-baked bread.
For a particularly mild version, the chili pepper can be replaced with milder paprika powder or sweet mini peppers.
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