Bulgar Pilaf (Cypriot)

Pourgouri Pilafi - Bulgur Pilaf Recipe

Flavors of Cyprus
Total time: 1hr to 2hr
Preparation time: 10 minutes
Cooking time: Under an hour
Difficulty: Easy
Chef's Note
Prepared from hulled wheat, the grain is steamed until partly cooked then dried before being ground. Pourgouri is available in fine and coarse grade.
Ingredients
Ingredients for 4 servings
- 2 tbsp. oil (olive, walnut or sunflower)
- 1 medium onion, finely chopped
- 25 g (1 oz.) vermicelli
- 250 g (9 oz.) pourgouri or Bulgur (cracked wheat)
- 300 ml (1 1/4 cups) chicken broth
- Salt and black pepper
Method
1. Heat the oil in a heavy-based casserole and saute the onion for a couple of minutes until it softens but not brown.
2. Stir in the vermicelli, breaking it with your hands. Continue to fry with the onion for a couple of minutes until it begins to absorb the oil.
3. Rinse the pourgouri under the cold tap, then add to the casserole.
4. Add the stock and seasoning. Cover and simmer gently for 8-10 minutes or until all the stock is absorbed.
5. Leave the pilafi to sit for 10 minutes before serving it.