Pourgouri Recipe by Theo Michaels - Greek Bulgur Wheat recipe

Pourgouri recipe – Bulgur Wheat Recipe | Greek Recipes

Pourgouri is a traditional Cypriot recipe. Pourgouri is a delicious accompaniment made from bulgur wheat and vermicelli noodles which is full flavoured, easy to make and goes with just about everything!

Pourgouri is a Bulgur wheat recipe. Bulgur Wheat Recipes have been around for literally thousands of years (I think the earliest known use was 1000 BC). Which I kinda like, I like the feeling that what we’re cooking and eating is echoing what people have done for thousands of years, I find it a little humbling and something honest about it.

You can find a version of pourgouri all over the Greek Islands and throughout the Middle East.

Pourgouri (pron. bu-goori) is perfect with souvlaki, fish (especially grilled sardines!) or mixed with lots of herbs and pomegranate seeds for a lovely vegetarian recipe. 

The thing is, Pourgouri is just so easy to cook and is really tasty! I really like it with a big pinch of chilli flakes and it is surprisingly good microwaved the next day… result!

Anyway, here’s how to make your own Greek bulgur wheat dish (pourgouri pilaf):

Pourgouri Ingredients:

150 gm / 1 scant cup course grain bulgur wheat – rinsed

Good drizzle of olive oil (3 tbsp)

1 onion diced

30 gm vermicelli noodles – raw, roughly broken up

1 tbsp tomato paste (you could use fresh grated tomatoes aswell)

300 ml / 1.25 cups stock (chicken is ideal or veg if you want a vegetarian dish)

¼ tsp smoked paprika

1 tbsp dried mint

Teaspoon salt, some pepper

Optional: add some fresh coriander and chilli flakes for garnish

Method:

  1. Gently fry the onion in the olive oil for 5 minutes until translucent – don’t colour
  2. Now add the vermicelli noodles and fry until just turning golden
  3. Add paprika, seasoning and bulgur wheat – stir through
  4. Add tomato paste followed by stock
  5. Cover and gently simmer on a low heat for 10 minutes
  6. Turn off heat and let rest 10 minutes before serving
  7. Taste for seasoning, garnish with chopped coriander, squeeze of lemon and even a hit of chilli flakes if you want.

Goes well with anything!

Pourgouri Recipe by Theo Michaels - Greek Bulgur Wheat recipe
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Pourgouri - Greek Cypriot Bulgur Wheat Recipe

Pourgouri is common Greek Cypriot Bulgur Wheat Recipe and the perfect accompaniment to pretty much anything! 

Ingredients

Pourgouri Ingredients

  • 150 gm / 1 scant cup course grain bulgur wheat – rinsed
  • Good drizzle of olive oil (3 tbsp)
  • 1 onion diced
  • 30 gm vermicelli noodles – raw , roughly broken up
  • 1 tbsp tomato paste (you could use fresh grated tomatoes aswell)
  • 300 ml / 1.25 cups stock (chicken is ideal or veg if you want a vegetarian dish)
  • ¼ tsp smoked paprika
  • 1 tbsp dried mint
  • Teaspoon salt , some pepper
  • Optional: add some fresh coriander and chilli flakes for garnish

Instructions

Method:

  1. Gently fry the onion in the olive oil for 5 minutes until translucent – don’t colour
  2. Now add the vermicelli noodles and fry until just turning golden
  3. Add paprika, seasoning and bulgur wheat – stir through
  4. Add tomato paste followed by stock
  5. Cover and gently simmer on a low heat for 10 minutes
  6. Turn off heat and let rest 10 minutes before serving
  7. Taste for seasoning, garnish with chopped coriander, squeeze of lemon and even a hit of chilli flakes if you want.

Recipe Notes

Goes well with anything!