Pilafi Pourgouri is a rustic Greek Cypriot pilaf made from bulgur wheat, tomatoes, and vermicelli noodles, simmered until tender with a slight bite. It works equally well as a warm side dish with grilled meats or served cold alongside a Greek salad.
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Pour the tomatoes into a measuring jug or bowl. Fill the empty can with hot water - add that to the tomatoes. Add the tomato puree/paste and crumble in the stock cubes. Stir together and set to one side.
Heat a little olive oil in a large heavy-based pan, then gently sweat the onions and garlic until soft and translucent - about 5 minutes.
Stir in the vermicelli and the bulgur wheat to coat in the onion and garlic mixture.
Pour in the tomato sauce and stir. Season with more salt if you need to.
Bring to a boil and lower to a simmer for 10 minutes with the pan lid on. Stir from time to time to prevent the bulgur from catching on the bottom of the pan
Switch the heat off, remove the lid, and cover it with a clean tea towel. Replace the lid and leave it to steam.
It is ready when the liquid is absorbed, and the wheat has softened but still has a little bite to it. If you need to, you can always add more water whilst cooking.
Serve hot or cold. Enjoy!
Store covered in the refrigerator for 3–4 days. Reheat gently on the stovetop with a splash of water, or serve cold.
Pourgouri is crushed or cracked bulgur wheat, a parboiled grain. It's widely available in supermarket grains sections, Middle Eastern stores, and online retailers under 'bulgur wheat' or 'cracked wheat'.
Yes. Pilafi Pourgouri keeps refrigerated for 3–4 days and reheats gently on the stovetop with a splash of water, or served cold straight from the fridge.
Stir occasionally during the 10-minute simmer to prevent sticking. If it's drying out too fast, add more hot water. The grain should be soft but retain a slight bite when done.
Yes. Vegetable stock cubes work equally well and keep the dish vegetarian while delivering the same depth of flavor.
The pilaf is ready when all liquid is absorbed and the bulgur wheat is soft but still has a slight firmness to bite. This typically occurs after the 10-minute simmer plus the steaming phase.
