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Lana Mihajlović posted an update
Level:
Scoolinar
Bouyiourdi (Μπουγιουρντί)
#tomatochallenge
Bouyiourdi, a Greek dish, is a story of a passionate love affair between tomato and cheese, a love so intense that not even the scorching heat of the oven could tear them apart. On the contrary, it only brought them closer together. The sun-ripened tomato releases its sweet-tangy juices, gently enveloping the melting feta cheese, which surrenders to the embrace, absorbing its very essence.
Spicy pepper, the bold third participant in this love story, adds fiery passion, challenging the palate to experience the flames of flavor. Olive oil, a gentle witness to their romance, coats everything in its golden glow, while oregano and spices whisper ancient tales of the Mediterranean.
Each bite is like a kiss of summer on the lips, a warm song from the Aegean that lingers in memory long after the last crumb has disappeared from the plate.
Bouyiourdi is not just a dish, it is an enchanting ballad of sun, salt, and passion, a melody to which everyone surrenders, bite by bite, leaving only traces of olive oil on their fingers and a smile in eyes.
Maloles Muñoz, Somayeh Ghasemzadeh and 3 others9 Comments-
Level:
Scoolinar
Una buenísima narradora de platos, no quieres dejar de leer , lo bien que resaltas cada ingrediente , quiero leer más.
Tu plato riquísimo, la boca se me hace agua
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Level:
Scoolinar
@Mercedes Minaya Palacios Thank you so much ❤️
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Level:
Scoolinary Team
Your Bouyiourdi is a true homage to the Mediterranean soul🇬🇷💙—an ode to simplicity, depth, and unapologetic boldness. The way the feta submits to the tomato’s embrace, with spicy pepper playing the rebellious third act, feels like a culinary sonnet rather than just a dish.
I have to say, this phrase should be published in a new version of “The Book of One Thousand and One Nights”: “Bouyiourdi is not just a dish, it is an enchanting ballad of sun, salt, and passion, a melody to which everyone surrenders, bite by bite, leaving only traces of olive oil on their fingers and a smile in eyes.”_ Pure art.🖌How do you balance the feta’s saltiness against the natural sweetness of the tomato—do you let it happen organically, or do you tweak it with a specific technique?
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Level:
Scoolinar
@soldamiani When I make Bouyiourdi, I always try to find ripe, fleshy tomatoes that naturally bring out their sweetness. If they turn out a bit too tangy, I add a pinch of sugar or a drizzle of honey to balance them out.
Feta can sometimes be too salty, so I briefly soak it in cold water to mellow its sharp intensity.
Olive oil helps me gently bring all the flavors together, and I use extra virgin homemade olive oil from Greece, which I buy every year while I’m on vacation. Its rich aroma and full-bodied taste give the dish a special Mediterranean touch.
Besides choosing the right ingredients, a good baking technique is just as important.
I love Greek cousin 🇬🇷
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Scoolinary Team
@lanamihajlovic I’m visiting Greece this July (if everything goes according as planned 🤞) and we promise we’ll try everything! 😉
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Level:
Scoolinar
@soldamiani Do you already know which part of Greece you plan to visit? I would recommend the island of Thassos.
If you want to experience authentic Greek flavors, try tzatziki, horiatiki, dolmadakia, saganaki, melitzanosalata, moussaka, pastitsio, souvlaki, gyros, stifado, kleftiko, psari plaki, Greel pita, spanakopita, tiropita, galaktoboureko, loukoumades, kataifi, and rizogalo—each dish a delicious taste of Greece!
I will be in Greece at the end of August, beginning of September.
I wish you a good time in all senses of Greece ❤️🇬🇷
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Scoolinary Team
@lanamihajlovic Thank you so much for the recommendations. We are going to visit Athens and Rhodes for sure. I have family I’ve never met there so I’m pretty excited.
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Level:
Scoolinary Team
Lana, I love how you capture the essence of Bouyiourdi and turn it into a love story between ingredients. It’s fascinating how such a simple dish can convey so much emotion and depth of flavor.
I’m curious about how the choice of cheese influences the final experience. Have you ever tried making Bouyiourdi with cheeses other than feta? I also wonder if the intensity of the pepper varies significantly depending on the variety used. Do you have any tips for balancing the heat without losing that passionate touch in the dish?
Thanks for sharing this with the community!
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Level:
Scoolinar
@Sussan Estela Olaya The choice of cheese significantly affects the final experience of Bouyiourdi, as each cheese brings its own texture and flavor profile. Feta is ideal because it maintains its structure while gently melting, and its rich, salty taste perfectly contrasts with the sweetness of the tomatoes. However, I’ve also experimented with other cheeses – for instance, manouri gives a milder, creamier tone, while graviera adds a nuttier flavor and a firmer texture.
As for the peppers, their intensity varies depending on the variety. Bell peppers bring warmth without too much aggressive heat, while fresh chili peppers add a stronger, more penetrating spiciness. To balance the heat, I rely on olive oil and the natural sweetness of the tomatoes – the oil coats the spices and softens their sharpness, while the tomatoes, with their juices, bring a gentle and refreshing note. This way, the dish remains harmonious – it retains that passionate kick, but doesn’t overwhelm the palate with overly intense spices.
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