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Traditional Cypriot bulgar wheat recipe. Known as Pourgouri.
LIST OF INGREDIENTS
150g bulgar
500ml chicken or vegetable stock
1 medium onion finely sliced
2 fine nests (vermicelli)
2 tablespoons vegetable oil
Pinch of salt or to taste
Seeds from half a pomegranate
METHOD
Heat oil in a pan and gently fry onion until soft and golden.
Add the vermicelli and fry for another 2-3 minutes till the vermicelli is also golden.
Add the bulgar, stock, salt. Cover and cook until the stock has been absorbed and bulgar and vermicelli are soft. About 10-15 minutes. Take off the heat and cover with a towel and let it rest for a further five minutes.
Transfer into a serving dish and sprinkle with the pomegranate seeds.
Recipe by Nina Charalambous
For more information on TRADITIONAL CYPRIOT BULGUR WHEAT talk to Katsouris Brothers Ltd (Cypressa)
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