Bouyourdi, Bujurdi, Buiurdi (Μπουγιουρντί) – Vegetarian

This Greek appetizer is wonderfully simple to prepare, made with just a few flavorful ingredients, and the result is absolutely delicious. I fell head over heels for it during my very first visit to Greece. Even though many years have passed and I’ve since discovered countless other Greek dishes I adore, this one remains my favorite.

Every summer, when the tomatoes in the garden are perfectly ripe, bursting with flavor and soaked in sunshine, I find myself returning to this dish again and again. It’s easy, quick, and incredibly satisfying.

I warmly invite you to try it and experience just how much flavor can come from such simple ingredients.

Ingredients: (for a large/standard oven tray – if you use a smaller one, adjust the quantities accordingly)

• ~ 2 kg tomatoes
• 3 peppers
• 3-4 hot peppers
• 1 head of garlic
• 250 g feta cheese
• 250 g goat telemea cheese (you can also use cow’s telemea)
• olive oil
• fresh basil
• dried oregano + dried basil
• whole grain buns (can also be French baguette or any bread you usually prefer)

Preparation:

Preheat the oven to 180 degrees Celsius. Wash the vegetables and prepare them as follows: chop the tomatoes into small pieces, slice the peppers into uniform, thin strips, and remove the seeds from the chili peppers before slicing them as well.

Place the tomatoes in the oven tray, then layer the peppers and chili peppers on top. Add the cheese, cut into even cubes, drizzle generously with olive oil, and sprinkle with oregano and dried basil. Use your hands to mix everything thoroughly and evenly.

Place the tray in the oven on the middle rack, and position another oven rack two levels below it. Bake for about 40 minutes, or until the tomatoes stop releasing excess juice. Meanwhile, prepare the bread by slicing it and placing the slices on a separate tray. Drizzle olive oil on both sides. About 15 minutes before the bouyourdi is done, put the bread tray on the lower rack to toast while the dish finishes cooking. This way, you save time, energy, and heat.).

Put the tray on the middle rack of the oven, and set another rack two levels below. Bake for around 40 minutes, or until the tomatoes stop releasing excess juice. Meanwhile, slice the bread and arrange the pieces on a separate tray, brushing both sides with olive oil. About 15 minutes before the bouyourdi is ready, place the bread tray on the lower rack to toast while the dish finishes baking. This method helps save time, energy, and heat.

You can enjoy bouyourdi by spreading it on toast as you eat, or simply eat it as is, whichever you prefer (personally, I love it on bread).

I promise this recipe will truly stay with you.

This recipe yields approximately 4-6 servings, depending on how hungry your guests are. But since it’s so easy to make, you can always prepare it again whenever you want.

If you try the recipe, let me know how you liked it! 😊

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