Hello everybody, welcome to my recipe page, looking for the perfect Bouyiourdi in a dough bowl alla Conna recipe? look no further! We provide you only the perfect Bouyiourdi in a dough bowl alla Conna recipe here. We also have wide variety of recipes to try.

Bouyiourdi in a dough bowl alla Conna
Bouyiourdi in a dough bowl alla Conna

Before you jump to Bouyiourdi in a dough bowl alla Conna recipe, you may want to read this short interesting healthy tips about Guidelines For Living Green And Lowering costs In The Kitchen.

Remember when the only people who cared about the environment were tree huggers and hippies? That has fully changed now, since we all apparently have an awareness that the planet is having troubles, and we all have a part to play in fixing it. According to the experts, to clean up the natural environment we are all going to have to make some improvements. These types of changes need to start happening, and each individual family needs to become more environmentally friendly. Read on for some ways to go green and save energy, mainly in the kitchen.

Begin with changing the bulbs. Complete this for the entire house, not just the kitchen. Compact fluorescent lightbulbs are generally energy-savers, and you must use them rather than incandescent lights. Although costing a little more initially, these bulbs last as long as ten of the standard type as well as using a lot less energy. One of the extras is that for every one of these lightbulbs used, it signifies that approximately ten normal lightbulbs less will end up at a landfill site. Together with different light bulbs, you have to learn to leave the lights off if they are not needed. In the kitchen is where you’ll frequently discover members of a family, and often the lights may not be turned off until the last person goes to bed. Of course this also happens in different rooms, not merely the kitchen. Make a practice of having the lights on only when they are necessary, and you’ll be surprised at the amount of electricity you save.

The kitchen on its own gives you many small ways by which energy and money can be saved. Environmentally friendly living just isn’t that hard. A lot of it really is simply using common sense.

We hope you got benefit from reading it, now let’s go back to bouyiourdi in a dough bowl alla conna recipe. To make bouyiourdi in a dough bowl alla conna you only need 8 ingredients and 17 steps. Here is how you do that.

The ingredients needed to make Bouyiourdi in a dough bowl alla Conna:
  1. Prepare feta cheese
  2. Use boukovo (hot paprika flakes) denpending how hot you want it to be
  3. Get oregano
  4. Prepare tomatoes (choose organic at least)
  5. Prepare large sweet red pepper
  6. Use large chili pepper (best if it's green for a larger variety of colors but red ones taste the same too)
  7. Get good quality olive oil
  8. Prepare pizza dough
Instructions to make Bouyiourdi in a dough bowl alla Conna:
  1. Peel the tomatoes after washing them thoroughly. There's an easy way to make the skin peel away without any effort.
  2. Meanwhile, preheat the oven to 180°C.
  3. Cut them into small cubes. Choose tomatoes with rich flesh and not too many liquids, they add to the taste but will take longer to bake and you will have less quantity left over in the dish.
  4. Cut the pizza dough vertically along its length, into 6 round slices. Cut your feta cheese into 6 slices as well (as many as your baking mold allows), of about 100 g each.
  5. Brush a baking tray for large muffins (one that makes 6 large ones) with oil.
  6. Roll out initially the 6 round slices using a small rolling pin and then, using your hands (it is much easier) into a shape like small plates. Calculate the diameter according to the size of the baking mold. For baking molds like the ones I used you need rolled out dough of about 20 cm diameter.
  7. Place each piece of rolled out dough over the mold and pushing lightly fit it into the opening pressing it against the sides. As soon as you push it in, gravity will take care of the rest. Pay attention to the opening and on how you place the dough so that you don't make any holes.
  8. Bake in a preheated oven for just 6 minutes. The dough in the molds will be half baked but still pliable. It will rise a little but will soon fall badk into the shape of the molds.
  9. This is what you do. Remove the baking tray from the oven and using the curved handle of a wooden spoon, says Conna but I used a pestle, press the center of this pliable dough that is half baked into the molds so that it takes their shape. In this way you create a space for the ingredients of the bouyiourdi, making, effectively, a "dough" bowl. At this point you should make sure that you don't make any holes to the dough.
  10. Place the feta cheese at the bottom of each such bowl and sprinkle the top with the oregano and the boukovo.
  11. Pour half of the olive oil on top.
  12. Then add the tomato cubes
  13. The sweet pepper as well as the chili (cut into thin strips or round slices). It's up to you to decide whether you will use the seeds of the chili pepper (but also their thin and lightly colored parts that connect them to the flesh) or not, depending on the degree of tolerance to hot tastes.
  14. Pour the rest of the olive oil on top.
  15. Bake under the grill for 10-15 minutes (depending on the kind of feta cheese you are using, that is, how easy it melts, but also on your oven. You can see 4 bouyiourdis being baked but also 2 eggs with ham and cheese. I told you, I really liked Conna's idea (and you should see the daughter…).
  16. When you take it out of the oven, remove from the molds as fast as possible the hot dough allows and serve. The delicacy is more delicious while it is as hot as possible. Cool it at the last moment by blowing on it before you put it in your mouth.
  17. At this point you will realize how important it is to have kept the dough without any holes in it. It doesn't really matter where the bouyiourdi is concerned (you simply have to take care so that the oil doesn't spill) but for the eggs it is really important because they don't drip from the bottom of the bowl and get baked outside it (watch how nice they look at the edge of the photo!)

If you find this Bouyiourdi in a dough bowl alla Conna recipe useful please share it to your good friends or family, thank you and good luck.