POURGOURI
Greek Cypriot pourgouri pilafi in 15 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Servings 5
Calories 270kcal
Ingredients
Ingredients
- 1-2 tbsp Olive oil
- 1 Onion diced
- 200 g Vermicelli Noodles
- 2 Chicken Stock Cubes you can also use vegetable stock
- 850 ml Hot Water
- 1 tsp Cinnamon ground
- Salt
- Pepper
- 200 g Bulgur Wheat
Instructions
Instructions
- Heat 1-2 tbsp of olive in a pan and add your diced onions and sauté for 1 minute
- Add 200g of vermicelli noodles to your onions. Stir well so all the vermicelli is covered with oil and leave it to brown for a minute. You will know when it is ready when your vermicelli turns multiple shades of brown. Check the video below to see what your vermicelli should look like
- Add 2 chicken stock cubes to your pot and with a spoon mash it into your vermicelli and onions so they are all covered with flavour
- Pour in 850ml of hot water into your pan and stirl everything well
- Add 1 tsp ground cinnamon and salt and pepper and stir everything well
- When your water is bubbling add in 200g bulgur wheat, give everything a quick stir and put your lid on your pot. Turn the heat down and leave everything to simmer for 6-7 minutes
- When the time is up turn the heat off and leave your pourgouri to rest for at least 5 minutes
- When you are ready to eat fluff up your pourgouri with a fork so it doesn't go all stodgy and all the grains seperate
- Dig in!
Notes
- If you want to make your pourgouri vegetarian or vegan substitute the chicken stock with vegetable stock.
- If your pot doesn't have a lid you can use foil to achieve the same results.
- I like to use red onions in my pourgouri because they give a subtle sweetness but if you prefer or only have white onions they will work great too.
Nutrition
Calories: 270kcal | Carbohydrates: 44g | Protein: 9g | Fat: 7g | Sodium: 665mg | Sugar: 2g