Bouyiourdi

Greek dish

Bouyiourdi
Course	Appetizer
Place of origin	Greece
Region or state	Greece
Serving temperature	Hot
Main ingredients	Feta, tomatoes, peppers
Ingredients generally used	Oregano, olive oil, hot pepper flakes
Variations	Kasseri, onions, garlic

Bouyiourdi (Greek: Μπουγιουρντί) or bouyourdi is a Greek appetizer or meze.

The dish originated in Thessaloniki and according to America's Test Kitchen is "essentially Thessalonian".^[1] It consists of feta, tomatoes, peppers, oregano, olive oil and typically Bukovo crushed red pepper, and sometimes additional ingredients such as shredded kasseri, onions, and garlic.^[1]

The ingredients are typically layered into an earthenware baking dish and baked; various recipes call for the baking to be done covered or uncovered.^[1]

It is a common dish in tavernas.^[1] It can be served with pita or other breads.^[1]^[2] Etymologically, μπουγιουρντί ("bouyiourdi," 'spicy baked feta') derives from the Turkish word "buyurdu" (meaning 'ordered').

Greek cuisine

History

Ingredients

Breads

Daktyla
Eliopsomo
Eptazymo
Kritsini
Koulouri
Lagana
Paximadi
Pita
Stafidopsomo
Tsoureki
Zea

Salads & Dips

Appetizers & Coldcuts

Cheeses

Anevato
Anthotyros
Feta
Formaela
Graviera
Halloumi
Kasseri
Kefalotyri
Kefalograviera
Kalathaki Limnou
Kopanisti Mykonou
Ladotyri Mytilinis
Manouri
Mastelo
Metsovone
Metsovela
Mizithra
Sfela
San Michali
Talagani
Xynotyro
Xynomizithra

Dishes

Meat: Bifteki; Britzola; Drunken chicken; Giouvetsi; Gyros; Keftedakia; Kokkinisto; Kleftiko; Kokoretsi; Kontosouvli; Kreatopita; Kotopita; Moussaka; Paidakia; Pansetta; Pastitsio; Pastitsada; Papoutsaki; Pizza; Sheftalia; Smyrna meatballs; Snails; Spetzofai; Stifado; Sofrito; Souvla; Souvlaki; Tigania; Yahni

Pasta (Zimariká): Gogges; Hilopites; Flomaria; Makarounes; Kritharaki; Striftaria; Trahanas

Fish: Atherina; Bakaliaros; Bourdeto; Brantada; Garides; Grivadi; Glossa; Gavroi; Mussels; Sardeles; Savoro; Tonos; Xiphias

Soups: Avgolemono; Bourou-bourou; Fasolada; Hortosoupa; Lentil soup; Kotosoupa; Magiritsa; Manestra; Manitarosoupa; Psarosoupa (Kakavia, Grivadi); Revithada; Trahanas

Omelettes: Classic omeletta; Sfougato; Strapatsada; Tsouchtí; Froutalia

Vegetable: Anginares alla Polita; Fasolakia; Gemista; Leaf vegetable; Spanakorizo; Tourlou; Tsigareli; Tsigaridia; Tomatokeftedes

Desserts

Wines

Drinks

Varieties

References

^ ^a ^b ^c ^d ^e "Bright, Bold Bouyourdi | Cook's Illustrated". www.americastestkitchen.com. Retrieved 2023-08-09.
^ elenisaltas (2017-12-02). "Bouyiourdi (Spicy Baked Feta)". Eleni Saltas. Retrieved 2022-07-14.