Do you know how some of the Odessa cuisine recipes were born? People who came to Odessa in search of a new homeland tried to recreate their usual food from the products available in this region. Of course, they often couldn’t find what they needed for the recipe and had to replace the missing product with the closest one. This is how the new tastes were born. In this recipe, I tried to do the same. Imagine that I am a Greek immigrant and I want to cook my favourite buyurdi from what is available at any market, but from local products. Instead of feta, I took sheep cheese and replaced olive oil with fragrant sunflower oil. If you would like to find out what I’ve done, let’s cook 🙂
Do you know how some of the Odessa cuisine recipes were born? People who came to Odessa in search of a new homeland tried to recreate their usual food from the products available in this region. Of course, they often couldn’t find what they needed for the recipe and had to replace the missing product with the closest one. This is how the new tastes were born. In this recipe, I tried to do the same. Imagine that I am a Greek immigrant and I want to cook my favourite buyurdi from what is available at any market, but from local products. Instead of feta, I took sheep cheese and replaced olive oil with fragrant sunflower oil. If you would like to find out what I’ve done, let’s cook 🙂- Prep time: 10 minutes
- Cook time: 15 minutes
- Serves: 4
- Difficulty: easy
- Course: appetizer
- Cookware: 4 small baking dishes
- Cuisine: Odessa
Ingredients
- 400 g sheep cheese, cut into rectangular pieces
- 2 tomatoes, sliced
- 1 green bell pepper, peeled, cut into circles
- 2 cloves of garlic, peeled, coarsely grated
- dried chili flakes
- unrefined sunflower oil
Cooking method
Step 1
Heat the oven to 180°C. At the bottom of each baking dish put a circle of tomato, add a slice of feta on top, sprinkle with chilli flakes, put another circle of tomato and add some bell pepper. Pour sunflower oil to the level of feta cheese and sprinkle with garlic.
Step 2
Put buyurdi in the oven and bake for 10-15 minutes. Serve warm.
My tips and tricks:
Serve the hot buyurdi immediately in the same dish it was baked in. Be sure to serve fresh bread with it so that you dip it in the sauce and not lose a drop of a simple but very tasty dish.
Alla Plachkova’s wine recommendations:
I recommend white semi-dry wine Riesling Kolonist. Produced from Rhine Riesling grapes from plantations of TM “Kolonist”. The wine has a fresh, bright aroma with notes of white peach, apricot, and elegant notes of mango. Soft, sweetish taste, with subtle mineral tones, gradually turns into a pleasant fruity aftertaste. It goes well with soft and hard cheeses, pâtés, fish, and Asian cuisine. Serving temperature: from +8 to +10°С.
- 400 g sheep cheese, cut into rectangular pieces
- 2 tomatoes, sliced
- 1 green bell pepper, peeled, cut into circles
- 2 cloves of garlic, peeled, coarsely grated
- dried chili flakes
- unrefined sunflower oil
- Heat the oven to 180°C. At the bottom of each baking dish put a circle of tomato, add a slice of feta on top, sprinkle with chilli flakes, put another circle of tomato and add some bell pepper. Pour sunflower oil to the level of feta cheese and sprinkle with garlic.
- Put buyurdi in the oven and bake for 10-15 minutes. Serve warm.