Pourgouri is a Cypriot/Greek pilaf style of recipe that combines bulgur wheat with vermicelli noodles, it is a gloriously versatile side.
My version adds the fairly common tomatoes, it is flavoured with a little cinnamon and dried mint and it will go from your cupboard to your table in around 30 minutes.
Bulgur Wheat and Vermicelli Pilaf
I love bulgur wheat, and I use it as a side dish all of the time, whether as a classic tabbouleh salad or as a plain herbed bulgur wheat side dish.
This recipe is relatively new to me, it is a bulgur wheat and vermicelli noodle pilaf. It is called pourgouri pilafi, it's from Greece/Cyprus, and it is delicious!
My version runs with a pretty classic base of tomato and vegetable stock, which is flavoured with cinnamon and dried mint.
It is the perfect side dish for anything from meat to fish and even vegan/vegetarian dishes. It is also great on its own with some extra vegetables thrown in and packed into a lunchbox.
It's quick and easy to cook too, this will go from your cupboard to your table in around 30 minutes ,and it all cooks in one pot, so there is also very little washing up.
Frequently Asked Questions
Can I make this in advance?
Yes, it is fine in the fridge for 5-7 days if stored sensibly.
It can be eaten cold or reheated in short bursts in a microwave.
What size bulgur do you use?
This recipe is traditionally made with coarse bulgur, but here in the UK, bulgur tends to be medium coarse. This recipe still works perfectly.
Is this both vegan and vegetarian?
Yes, I prepare this as a vegan/vegetarian side dish. However, if you were so inclined, you could add some bacon between stages 3&4.
A QUICK NOTE!
I like to serve bulgur wheat with a little "texture", if you want yours to be softer, add 50% more liquid at stage 6. If you do this, you will need to cook it for another 3-4 minutes.
Serving Suggestions
Pourgouri pilafi is a gloriously versatile side dish that can be paired with many dishes.
In the image below it is served with honey-glazed air fryer halloumi cheese, and sticking with a vegetarian/vegan vibe, it would also be awesome served with my roasted cauliflower steak.
It is also superb with fish, it would be superb with everything from my pan-fried grey mullet and harissa salmon fillets to roasted hake with capers (pictured further up this page).
And let's not forget meaty accompaniments! Often associated with souvlaki, this recipe would be great with both lamb souvlaki and chicken souvlaki.
It would also be superb with dishes like my Greek keftedes, pork tigania, moussaka, pork afelia, and Kokkinisto (beef stew).
Equipment Used
I only name-check brands of equipment if I think they make a material difference to a recipe. But, if you have any questions, feel free to ask them in the comments section below the recipe.
- Hob/stovetop.
- 18cm or 7" saucepan with a lid.
- Tea towel.
- Stirring and serving spoons.
- Chopping board.
- Kitchen knife.
- A combination of weighing scales, measuring jug, cups and spoons.
Pourgouri Pilafi Recipe with Bulgur Wheat and Vermicelli
Ingredients
- 175 g Bulgur Wheat 1 Cup
- 1 Nest Vermicelli Noodles 50g
- 1 Small Onion 75g
- 1 tablespoon Tomato Puree
- 200 g Tin Chopped Tomatoes 7oz
- ¼ teaspoon Ground Cinnamon
- ¼-½ teaspoon Salt The amount will depend on your stock
- 1 teaspoon Dried Mint
- 250 ml Vegetable Stock 1 Cup
- 2 tablespoon Olive Oil
- Fresh parsley for Garnish
Instructions
- Roughly break up the nest of vermicelli noodles.
- Peel the onion and cut it into a 3-5mm (⅛-¼") dice.
- Heat the oil in an 18cm (7") saucepan over a medium heat and add the onions, saute for 1-2 minutes without adding any colour.
- Add the broken-up vermicelli noodles and cook until the noodles begin to become golden.
- Throw in the tomato puree and cook for a minute or two, stirring constantly.
- Pour in the vegetable stock, tinned tomatoes and sprinkle in the cinnamon, salt and dried mint and give everything a stir.
- Sprinkle in the bulgur wheat, mix, add a lid, then reduce the heat to low and cook for 7-8 minutes.
- Remove the pan from the heat, remove the lid and cover the pan with a clean tea towel. Return the lid and allow the pilaf to sit for 10 minutes before serving.