Pourgouri Pilaf

Servings 6, Total time 30 minutes

Pourgouri Pilaf is a traditional dish from the island of Cyprus. The term "Pourgouri" refers to bulgur wheat, the main ingredient in this recipe. The combination of bulgur wheat and vermicelli adds rich flavor to the dish. When grated tomatoes and sautéed onions are mixed in, it creates a delightful taste. Pourgouri is versatile and pairs wonderfully with keftedes, pork, and chicken; it can also be enjoyed with some yogurt. For a completely vegetarian option, you can use it as a base and top it with grilled vegetables or legumes.

Ingredients:

• 2 cups bulgur wheat, medium coarse

•  ¾ cup vermicelli noodles or angel hair pasta broken up into small pieces

• ⅛  cup olive oil

• 1 large onion, diced small, 1 ½  cup

• 1 tbsp tomato paste

• 1 ½  cup grated ripe tomatoes, or canned pureed

• 5 cups vegetable stock or water

• 1 tbsp kosher Salt

• 1 tsp Black pepper

Steps:

1. Gently fry the onion in the olive oil for 5 minutes until it becomes translucent.

2. Add the vermicelli noodles and sauté them. They turn a light golden color.

3. Stir in the grated tomato and tomato paste.

4. Add the bulgur wheat, stir well, and pour in the stock or water. Stir again. 

5. Cover the pot and gently simmer on low heat for 10 minutes.

6. Once done, turn off the heat and allow the pilaf to rest for 10 minutes before serving.

7. Taste and adjust the seasoning as needed, then serve with Greek yogurt and enjoy!