This dish (Bouyiourdi) comes from Greece’s second largest city and the capital of the province of Macedonia, Thessaloniki. Thessaloniki gets it’s name from Alexander the Great’s half-sister and much like walking in any other part of Greece, one is aware that they are walking on history.
Although the city’s main character has always been Greek, many peoples have come & gone and the city’s famed walls kept intruders out until the year 904, when pillaged by the Saracens.
Today, although not in tact but still present are these same city walls that kept Thessaloniki safe from invaders through time. One of the most charming vantage points to see Thessaloniki is from the Akropolis (Akropoleos). In Greek, Akropolis refers to the highest point in a city or town. In Thessalonki, “ta Kastra” are the city’s highest point.
As a tourist, one is extremely lucky to be given a tour by one of the locals. I know Thessaloniki well, I’ve been to Greece numerous times (this year will mark my 20th visit) but there’s always a new taverna, bar or corner of the city that only a local can show you.
Back in my visit in 1988, my good friend Niko (another Kalofaga) took me up to the “Kastra” for a late evening bite at a small “psarotaverna” (fish tavern). Before this visit, I had never been to this part of Thessaloniki. I was in awe of the wide expanse of the city and at night, I could see the lights to the far west of the city, where Esso Pappas used to be and then stretch my view all the way east to Thessaloniki’s airport and club district.
Thessaloniki’s charm, it’s people and it’s food will inspire you and your love of all things Greek. Thessaloniki’s vibrant cuisine will cement your love of Greek food. A trip up to the “Kastra” in one of the quaint, family-run tavernas would complete your trip to Thessaloniki.
One specialty from Thessaloniki and a likely transport from the cuisine of the Greeks from Constantinople and Smyrni is Bouyiourdi.
This is another baked dish, similar to a Baked Feta but the two mezedes (appetizers) have subtle differences. The Baked Feta contains one slab of Feta and the intent is to have the cheese warm, soft but still in tact.
With Bouyiourdi, what you want to achieve is a melange of gooey cheese, tomatoes, peppers and herbs. If there ever was a dish in Greek cuisine that resembles Fondue, this is it.
When in Greece, you’re likely to find this meze (appetizer) on the menus of appetizers throughout Greece. It’s popularity has expanded beyond Thessaloniki and the province of Macedonia.
Order this dish among the other array of appetizers, break some bread with family and friends and dunk, scoop and eat away.
If you can’t make it to Greece, there’s always the Greek blog route – you know I always share Greece’s finest with you. You’ll need some ripe tomato, banana (or cubanelle) pepper, Feta cheese, olive oil, some chilli flakes and another ripe, pungent white cheese.
In Greece, Bouyiourdi can be made with Feta cheese alone or combined with another white, firmer cheese known as Kasseri. Kasseri is a pale yellow cheese, it’s often also found on the Greek table and my favourite version of Bouyiourdi includes some Kasseri in it too!
If you cannot find Kasseri, a Gruyere or Gouda or aged white cheddar would pinch-hit wonderfully here. Finally, Bouyiourdi is a meze that is “pikantiki” or spicy. To omit the heat and chilli flakes from this dish would be like asking for a Greek salad without Feta….keep the chilli’s in there!
About the origin of the name, my friend Chef Tony Kavalieros adds, “originally meant the written order from an official of the Ottoman Empire (under Turkish occupation) usually for tax collection. Today it means the official document, of an unpleasant financial content: The phrase is known as: did the “Bouyiourdi” come to you from the tax office?”
Bouyiourdi (Μπουγιουρντί)
(makes 1 appetizer serving)
1 tomato, concasse (peeled and diced)
1 slab of Feta cheese
slices of Kasseri
some slices of sweet banana pepper
Boukovo (chilli flakes)
1 Tbsp. of olive oil
Greek oregano
1 small, oven-safe baking vessel
Pre-heated 400F oven
- Pre-heat your oven to 400F. Prepare your ” mise en place”. Place half of your diced tomatoes in the bottom of your baking vessel.
- Add a layer of your Kasseri cheese slices, followed by your slab(s) of Feta cheese.
- Add the other half of your diced tomatoes over the Feta.
- Now add your remaining Kasseri slices and the green peppers.
- Drizzle with olive oil and finish with some chilli flakes and some dried Greek oregano.
- Place the cover on (or cover tightly with foil) and bake in your pre-heated oven for 20 minutes.
- Serve immediately with lots of crusty bread. Spoon portions onto each plate or go communal and just dunk your bread in the Bouyiourdi.
54 Responses
Well this is sure for gooey cheesey dish.
Looks really yummy.
I guess Kasseri is a kind of cheese, should find out if i get them here.
Ooooooh YUM – you know I love this!
Did something similar yesterday.
Wow, does that look amazing. The peppers and gooey cheese and the oregano are making me hungry! And, now I want to visit Greece more than ever.
I love your website and your recipes!! I’ll definitely try this as it looks so close to my taste!!!
Oooh my gosh, this looks so amazing! It just really transported me to the Greek isles for a moment!
Another trip through the amazing history and cuisine of Greece. You should be a Greek tourist ambassador. I am sure a lot of people would benefit from that :-p
That dish makes my mouth water!
Cheers,
Rosa
Well, this is really an amazing cheesy dish!
I thought bougiourdi was a dish with several kinds of small fish cooked in tomato sauce.
In Corfu they have a dish like the one I told you,called “bougiourdi”, also very tasty!!
This looks delicious. Add a nice glass of wine and I’d have dinner taken care of!
This is a new dish to me. I couldn’t resist all the creamy cheese. I doubt I’ll ever make it to Greece, but I’m thankful I can bring Greek cooking into my kitchen. Thank you for continuing to share such delicious recipes with your readers.
my family is from thessaloniki, but i’ve never had this! wah! must remedy that asap!
This dish may be a great reason to go to Thessaloniki in and of itself! Fabulous post and recipe.
This sounds amazing. I can’t wait to try it!
How delightful Peter! I agree…very much like a fondue. And extra chili for me please!
OK, you know how people comment sometime “I’m going to try this…” seriously Peter, I am making this. Fabulous post, it makes me want to go back to Greece…
–Marc
Peter,
I am from Thessaloniki and love bouyiourdi (ΜπουγιουÏντί). The city has great food.
Enjoy your next trip.
beautiful photos and beautiful food. You really bring Greece to us with your wonderful recipes.
Oh my stars!! I love this dish! Will have to replicate that as best I can for the BBQ at my sister’s place in T.O.! YUM!
My goodness… what’s better than ooey gooey cheese?! This looks delicious. I must try it.
Good god this looks delicious! But then, how can anything that starts out with a slab of cheese not be?
I’ve heard of this dish but never ate this before. Anything with feta and kaseri should be good.
delicious – i can imagine how much bread i’d go through eating this one
helloooo cheese! what a satisfying dish you’ve introduced to me here, and what lovely images of greece. yep, until i make it over there in person, i’m stuck to your blog like glue. :)
helloooo cheese! what a satisfying dish you’ve introduced to me here, and what lovely images of greece. yep, until i make it over there in person, i’m stuck to your blog like glue. :)
Sorry… forgot to say great post – can’t wait to read your next one!
I’ve never had this and would love to try – the cheesy goodness with tomatoes, peppers, and herbs with crusty bread sounds super delicious! Gorgeous pictures of Thessaloniki!
What a great story and fantastic dish! I think dishes charged with centennial tradition and culture, they just taste better and with each bite you’re trasported through history and connected to your roots. Aside from the nostalgia, this looks fantastically delicious!! I would have never thought of a feta fondue! Would you reccommend a particular kind of fet for this? I like Bulgarian feta for melty things, I find it melts well. Would you use it in this dish?
Wow lovely step-by-step pic. LOoks so yummy and makes me drool.
Peter – the mouth is drooling! Very nice. Loving the book by the way.
Cheers
David
Now this is what I want to snack on tonight
this is a very special dish, it’s so nice to learn the story background about it, very informative.
I thought I’d tried every meze out there, but this one is new to me. I know I’d love it with some really good bread and a glass of wine.
This looks fantastic. I’ve never heard of it, but I’m sure glad you wrote about it. Something new to try!
Please pass the bread … I have GOT to DIP!! When I first opened the post I thought this was a soup. Then I continued reading, and then I saw the oozing cheese … Oh My Goodness. Gotta try it.
Oh Peter! This is my idea of a perfect appetizeer. I can not wait to make this!
Gooey melty cheese, what’s not to love?
you have an amazing cultural history! isn’t it great! lovely pics and great recipe. where can i find Greek oregano?
What a fantastic dish! You know I’d love this.
Another great sounding baked feta and tomato dish! Keep them coming. They are always so good!
What a gorgeous dish! All that oozey, gooey, cheesy deliciousness! You know, I never really liked feta until I started reading your blog and learned how to find the good stuff. Now, I only buy the good stuff & I love it!
Alas, I cannot get to Greece soon, so yes, I am counting on you Peter!
LL
Love love LOVE bougiourdi! One of the best dishes made in Northern Greece. Yiam!
Yummy. I have the perfect baking crock for this meze.
You know you are really making me second guess my geneological roots! I really think I was meant to be Greek!!! That looks so gooey and wonderful!
Made it last night, loved it.
Oh, my word, Peter, you did it again! I just had this for lunch, wonderfully flavorful. And, easy and quick. Definitely will be making this often. Thanks!
I have enjoyed reading your blog. First time posting. I finally found some kasseri so I could try this dish. It was great. I think this would be good with lots of combinations of cheese but the feta and kasseri do make it even more special.
This is a perfect starter for BBQing on the grill.
What an incredible blog you have here. Great photography and recipes. Can’t wait to try some!
We have been looking for this recipe ever since going to Halkidiki last year and trying it – now I can make at home and remember our time back there with great fondness.
Hello, it looks really delicious, what’s the name of the psarotaverna where they served you that? I’d love to go there on my next visit.
We had this over the summer in Greece and just loved it. wanted to recreate it and found your recipe. This Christmas eve will be the third time I am making this. So good!!!!!!