Healthier Baked Yogurt Bouyiourdi Food

HEALTHIER BAKED YOGURT BOUYIOURDI

Steps:

• Spoon a dollop of Greek yoghurt into the bottom of each dish.
• Top with a layer of the onion, tomato, roasted peppers, garlic and chilli flakes.
• Sprinkle with a little salt and a few more chilli flakes along with a little oregano.
• Repeat this then drizzle with a little oil.
• Top with a little more yogurt and pop the dishes into the oven and cook for about 20 minutes.
• When the time is up the yoghurt should have taken on a firm but springy texture and look quite like feta.
• Once cooked, serve immediately with slices of crusty bread for dipping.

GREEK BOUYIOURDI

Steps:

• Cut 1 tomato through the middle, then cut two slices from the centre and set aside. Scoop the seeds from the rest of the tomato, then grate the flesh, discarding the skin. Deseed and grate the rest of the tomatoes in the same way, then mix the grated flesh with the garlic. Season and spoon into a 16cm baking dish.
• Heat the oven to 200C/180C fan/gas 6. Nestle the feta block in the garlicky tomatoes, then top with the sliced tomatoes, the chilli, oregano, olive oil and a pinch of sea salt. Cover the dish and bake for 15 mins, then uncover and bake for a further 15 mins. Serve warm with the pitta breads on the side for dunking.