Pourgouri Pilafi (Cypriot Bulgur Wheat Pilaf)
Nutty coarse bulgur wheat cooked with vermicelli, sweet onion and tomato, the everyday Cypriot side.
- Time35 min
- LevelEasy
- Costabout £0.60 a head
Cost is worked out from Aldi and Tesco shelf prices in October 2026. Your shop and brands will differ.
Ingredients
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Method
- 1
Heat the oil in a wide pan. Fry the vermicelli for 2 minutes, stirring, until golden brown.
2 min - 2
Add the onion and cook for 6 minutes until soft and golden. Stir in the tomato purée and grated tomato and cook for 2 minutes.
6 min - 3
Add the bulgur and stir for 1 minute so every grain is coated in oil.
- 4
Pour in the water, add the salt, bring to the boil, then cover and cook on the lowest heat for 15 minutes until the water is absorbed.
15 min - 5
Turn off the heat, put a tea towel under the lid and rest for 10 minutes. Fluff with a fork, scatter with parsley and serve with yoghurt or grilled halloumi.
Double check before you cook. Recipes can contain mistakes. Any diet labels come from the ingredients as written in this recipe and are a guide, not a guarantee. Always check every ingredient and the packet label for allergens and cross contamination, and ask your doctor or dietitian what is right for you, especially with coeliac disease, diabetes or a serious allergy. This is not medical advice.