Ingredients
- 300 gr Kozani’s feta cheese
- 1 diced tomato
- 1 sliced pepper
- grated Meriareno Kasou cheese
- Several slices of Adana barout (spicy sausage)
Method
In 2 heat-resistant dishes for bougiourdi, evenly distribute the feta cheese.
On top, distribute the diced tomatoes and season with salt and pepper.
Next, layer consecutively the grated Meriareno cheese, slices of spicy Adana barout
sausage, and the peppers.
Finally, drizzle with a little olive oil and bake in a preheated oven at 170 C for 25
minutes.
