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Bouyiourdi (Greek: Μπουγιουρντί) or bouyourdi is a Greek meze. The dish originated in Thessaloniki and according to America's Test Kitchen is "essentially Thessalonian". [ 1 ] It consists of feta , tomatoes , peppers , oregano , olive oil and typically Bukovo crushed red pepper , and sometimes additional ingredients such as shredded ...
1. Heat the broth, cornmeal, bay leaf and black pepper in a 3-quart saucepan over medium heat to a boil. Stir in the oil. Cook and stir for 10 minutes or until the mixture is thickened.
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A casserole dish, traditional pastitsada recipe features spicy veal, beef or poultry. Pizza (πίτσα) The Greek version usually contains black olives, feta cheese, tomatoes, peppers and onions. Soutzoukakia Smyrneika (σουτζουκάκια σμυρνέικα) Spicy oblong meatballs with cumin and garlic served in tomato sauce.
Other important ingredients include [3] pasta (for example hilopites), [4] cheeses, [5] herbs, lemon juice, [6] olives and olive oil, [7] and yogurt. Bread made of wheat is ubiquitous; other grains, notably barley, are also used, especially for paximathia. Common dessert ingredients include nuts, honey, fruits, sesame, and filo pastries.
RecipeBridge allows users to search and filter results by keyword, cuisine, ingredient, meal, or occasion. [3] The results page provides users with the brief description of the recipes and a number of ingredients needed. [4] Then the user can either go to the original recipe page or further narrow the results by adding other ingredients. [5]
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The bougatsa recipe parts are: preparing the custard filling; placing about 5 sheets of buttered phyllo pastry (also known as filo) in a baking dish; assembling the bougatsa; preheating the oven to the correct temperature and baking until the phyllo dough reaches the desired golden-brown crispness; cutting the bougatsa while still hot into ...