Bulgur Wheat Pilaf with Vermicelli

Name: Bulgur Wheat Pilaf With Vermicelli (Bourgouri)
Prep time: 10 min
Cook time: 15 min
Total time: 45 min
Yield: 4 servings
Cuisine: Cypriot
Ingredients: 500 gr. bulgur wheat (2 cups), washed and drained; 3-4 ripe tomatoes, grated and passed through a sieve, or 500 gr. chopped tomatoes or passata; 1 small onion, chopped; 4 tablespoons olive oil; 3/4 cup vermicelli; 1 litre hot water; 1 vegetable or chicken stock cube; 1 cinnamon stick; 3 cardamom seeds; Salt and freshly ground pepper to season; Greek yoghurt, to serve

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Bourgouri is a traditional Cypriot bulgur wheat pilaf enriched with vermicelli, tomatoes, and warm spices like cinnamon and cardamom. A naturally low-fat, nutrient-dense grain dish that comes together in under 30 minutes and pairs beautifully with Greek yoghurt and salad.

🌍Cypriot 🥗Vegetarian 🏷️Bulgur wheat 🏷️Bourgouri 🏷️Pligouri Pilaf

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🏷️Vermicelli

Total

45 min

Servings

Recipe Source

View original recipe

From Yummycyprus.com

Ingredients

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500 gr. bulgur wheat (2 cups), washed and drained
3-4 ripe tomatoes, grated and passed through a sieve, or 500 gr. chopped tomatoes or passata
1 small onion, chopped
4 tablespoons olive oil
3/4 cup vermicelli
1 litre hot water
1 vegetable or chicken stock cube
1 cinnamon stick
3 cardamom seeds
Salt and freshly ground pepper to season
Greek yoghurt, to serve

11 Ingredients

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Instructions

1
In a hot non-stick pan add olive oil and chopped onion and stir over low heat until soft.
2
Add vermicelli and stir until just golden brown.
3
Add grated fresh tomatoes through a sieve (leaving behind any seeds and skin) or passata.
4
Add cinnamon stick, cardamom seeds, bay leaf and freshly ground black pepper and simmer for 5 minutes.
5
Add hot water and vegetable or chicken stock cube and stir in the washed and drained bulgur wheat; mix and stir well and simmer for just 5 minutes.
6
Remove from heat. Cover pan with a clean kitchen towel and close pan with the lid on top of the towel. Stand for 15–20 minutes.
7
Fluff the pilaf with a fork before serving on its own or as an accompaniment to a meat or fish dish, along with Greek yoghurt and a nice Greek salad.

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Tips & Notes

Pro tips

Toast the vermicelli until just golden brown before adding tomatoes—this adds nutty depth and prevents sogginess.
Use hot water and let the pilaf rest covered with a towel for 15–20 minutes after removing from heat; this prevents mushiness and allows even absorption.
Fluff with a fork just before serving to separate grains and preserve texture.
Strain fresh tomatoes through a sieve as instructed to remove seeds and skin for a smooth, refined texture.

Substitutions

vegetable stock → chicken stock (note: maintains same cooking time and liquid ratio)
cardamom seeds → 1/4 teaspoon ground cardamom (note: reduces soaking time needed)
cinnamon stick → 1/4 teaspoon ground cinnamon (note: stir in at the same point)

Storage & make-ahead

Store cooled pilaf in an airtight container for up to 3 days; reheat gently with a splash of water over low heat or in the microwave.

Common Questions

What is bourgouri?

Bourgouri is a traditional Cypriot bulgur wheat pilaf made with vermicelli, tomatoes, and warm spices. It's a staple Mediterranean grain dish popular for thousands of years in Cyprus and the Middle East.

Can I make this pilaf ahead?

Yes. Prepare the pilaf, cool fully, and store in an airtight container for up to 3 days. Reheat gently with a splash of water over low heat or in the microwave.

Can I substitute fresh tomatoes with canned?

Yes. Use 500 gr. canned chopped tomatoes or passata as stated in the recipe; strain fresh tomatoes through a sieve to remove seeds and skin for the best texture.