Pourgouri Pilafi

Pourgouri Pilafi

Cypriot bulgur wheat pilaf, serves 6

Ingredients

Serves 6 as a side

coarse bulgur    265g
vermicelli       50g
unsalted butter  100g
olive oil        15g
onion            180g
grated tomatoes  250g
chicken stock    625g
salt             10g
black pepper     3g

Break the vermicelli into 2-3cm pieces by hand before you start.
Watch it carefully when toasting as it colours quickly and burns fast.
Served alongside grilled meats, stews and meze as the Cypriot alternative to rice.

Recipe

1. Heat the oven to 200°C. Heat the butter and olive oil in a wide ovenproof pan or casserole.

2. Add the finely diced onion and the broken vermicelli. Cook, stirring regularly, for 5-7 minutes until the onion is soft and the vermicelli is golden brown.

3. Take off the heat. Add the bulgur, salt and pepper. Stir to coat in the butter. Add the grated tomatoes and mix well.

4. Pour in the chicken stock. Stir once to level, then place uncovered in the oven for 30 minutes until all the liquid is absorbed.

5. Fluff with a fork and serve immediately.