Pourgouri is a Cypriot dish. It’s also a very easy and healthy comfort food. We look at it as carbs with minimal guilt.
Bulghur wheat a popular ingredient in many traditional Mediterranean and Middle Eastern dishes.
This nutritious whole cereal grain is easy and quick to prepare. When cooked, it is similar to couscous or quinoa.
Bulghur is full of nutrients and super delicious. This recipe will be ready in a few minutes and you’ll love it both as a quick comfort TV dinner and as mouth-watering side for your grilled meats. This is a great dish to lay out for a BBQ.
In this version we like using beef stock and usually just go for a stock cube. But you can pick the stock you like. If you are one of these people that keep home-made stock in their freezer, let us know how delicious your pourgouri turned out!
Pourgouri – Quick’n’ easy Cypriot bulghur wheat recipe
Course: Sides, MainCuisine: Cypriot, Mediterranean, Middle EasternDifficulty: Easy4
servings5
minutes20
minutes25
minutesPopular Cypriot side that’s we also love having as a main course during cold winter evenings in front of the TV
Ingredients
beek stock
onion, chopped
olive oil
grated fresh tomatoes or tomato puree
salt, pepper
Directions
- Heat the olive oil in a pan
- Sautee the onion and vermicelli for a couple of minutes in the oil
- Add the stock and bulghur wheat
- Bring to the boil
- Add the tomato, bring to the boil again
- Salt and pepper to taste
- Lower the heat and let simmer for 15 minutes till the water is absorbed and the bulghur wheat softens
- Serve warm on its own, with some cheese or as a side dish with some grilled meat.
Notes
- Get the thinest pasta you can possibly find. Cypriots traditionally cook this with what Greeks call fides.