Feta & spring onion bouikos from Honey & Co.: Food from the Middle East (page 101) by Sarit Packer and Itamar Srulovich

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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

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    See recipe for variations.

  • Yildiz100 on October 27, 2017

    Used a U.S. version of the book while baking in Sweden, so it was converted from Celsius to Fahrenheit, and I had to convert it back to C. Anyway, rounding became an issue and the end result was I baked these at a temp that was a bit too low. They turned out ok but needed more time and didn't brown. I will make again but they are rich and easy to eat too many of, so I will probably wait for a special occasion brunch or at least for some time that there are guests in the house. They are a bit greasy when first out of the oven. Let them cool a bit and then the problem disappears. Definitely make a double batch. This doesn't make all that much.

  • stockholm28 on January 15, 2017

    Delicious. Buttery, flaky, cheesy, and they come together quite quickly. I should have made a double batch and frozen some. Nigella seeds are Kalonji. 220C = 428F, 200C = 392F.

  • rosyannposy on October 17, 2016

    These are delicious! Made the version with smoked paprika and left out nigella seeds as I did not have any on hand. Next will make a double batch as they were eaten up in no time.

  • Fiona on January 12, 2016

    I did make a double batch intending to freeze some - but ended up cooking them all, which is just as well as they all went. Had them with drinks, everyone loved them. Very easy to make - I made exactly as recipe.

  • lhudson on September 29, 2015

    Should have made a double batch of these. My son and his family showed up at our door as soon as these came out of the oven. Everybody liked them including the 2 year old Grandson. I did substitute the nigella seeds with celery seeds and that worked fine. The feta cheese does something magical to these little buns.

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