For those who love a good dip, nothing compares to the comfort of something homemade and truly delicious. This simple yet flavourful recipe comes from Fibrik – The Balkan Table by Ecaterina Paraschiv‑Poirson, celebrating the rich, vibrant traditions of Balkan cuisine. Served as an hors d’oeuvre—whether warm or cold—it’s the perfect way to begin a meal with a touch of warmth and generosity.
Enjoy!
Ingredients
600 g feta
90 ml olive oil, plus extra for brushing
6 garlic cloves, crushed
2 onions, diced
6 kapia peppers, or other small sweet red peppers, sliced into strips
300 g leeks, finely sliced
18 bay leaves
600 g cherry tomatoes, halved
dried or fresh oregano, for sprinkling
Method
- Preheat the oven to 180°C (350°F).
- Slice the feta lengthways into 12 slices, each weighing about 50 g.
- Grease six 10 cm ramekins or ovenproof dishes with a little olive oil. Rub some of the garlic inside each one and place one slice of feta at the bottom of each.
- Next, divide the garlic, onion, kapia pepper, leek, bay leaves, and cherry tomatoes between the dishes.
- Place a second slice of feta on top of each. Sprinkle with oregano and plenty of pepper, then drizzle 15 ml of olive oil over each.
Bake for 25 minutes, until the feta has softened and lightly caramelised.
Serve in the ramekins, straight from the oven.
Note: If you don’t have small ramekins, you can assemble and cook the dish in individual baking paper parcels. And don’t be afraid to add a little more garlic – the dish will be even tastier!
Bouyourdi is usually enjoyed in summer, in village tavernas.
SERVES 6
