Baked feta, tomato, and pepper with olive oil and oregano (Bouyourdi) from Mediterranean Vegetarian Feasts (page 73) by Aglaia Kremezi

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Toasted red lentil and bulgur patties (Mercimek köftesi); Red pepper spread with hazelnuts and pomegranate molasses; Syrian eggplant dip with tahini and yogurt (Moutabal); "Tomato salad" flat bread topped with cheese and tomatoes

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    This recipe is part of the "Summer Buffet Lunch or Dinner" menu on P22. Can substitute Maras pepper or crushed red pepper flakes for jalapeno chiles.

  • Yildiz100 on December 15, 2018

    I followed the recipe steps/technique/temperature, but didn't bother measuring amounts of ingredients since I was scaling down and this is kind of a common sense recipe. Omitted the jalapenos since I hoped my kid would eat it. It was SO delicious, but the kiddo wouldn't even try it, so next time, make it spicy. Served with tannour bread. Used beyaz panir. The cheese never took on any color, but it didn't matter.

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