Bougiourdi is a simple but flavorful casserole from Greece. Traditionally, it only consists of feta, tomatoes and spices. You can find out here how you can prepare the hearty appetizer yourself at home.
Bougiourdi is one of the most popular vegetarian appetizers of Greek cuisine. The shopping list for the tomato and feta casserole is manageable – it is mainly spices and high-quality ingredients that ensure an intense taste. It is therefore best to prepare bougiourdi in summer, when you are fresh tomatoes get from regional cultivation.
When it comes to dairy products in particular, you should also value organic quality in addition to regional origin. This is how you support companies that more species-appropriate animal husbandry operate than is usual in conventional agriculture. It is also best to buy plant-based ingredients with an organic seal if you want to avoid harmful residues. In organic farming, for example, there are chemical-synthetic ones pesticides forbidden. The seals of stand for particularly strict guidelines Demeter, organic land or natural land.
Recipe: Traditional Greek Bougiourdi
Bougiourdi (Greek casserole with feta and tomatoes)
- Preparation: approx. 10 minutes
- Cooking/baking time: approx. 20 minutes
- Crowd: 2 Serving
Feta (a thick slice)
Pepper, freshly ground
Place the feta in the casserole dish and pour 2 tablespoons over it olive oil.
Wash the tomato and chili pepper. Slice the tomato and finely chop the chili pepper.
Cover the feta with the tomato slices and pour another tablespoon of olive oil over it.
Finally, sprinkle the bougiourdi with the finely chopped chili pepper and season with oregano and pepper. Since the feta itself is quite salty, you don’t need to add extra salt to the dish.
Bake the bougiourdi on the middle rack of the oven at 180 degrees top/bottom heat for about 20 minutes. Serve the dish hot and serve it fresh White bread.
Vegan bougiourdi: alternative recipe
You can also make bougiourdi vegan by using vegan feta or tofu in the recipe. You can find ready-to-eat vegan feta in many organic markets and health food stores. This doesn’t au gratin as well as the original, but is basically suitable for gratinating. However, this may shorten the baking time because many feta substitute products liquefy very quickly. So keep a close eye on the vegan bougiourdi.
A more ovenproof alternative is tofu. With a little salt and a seasoning marinade, you can make your own plant-based feta. You can find out exactly how this works here: Vegan Feta: With this recipe you make it yourself
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