Bulgur (pligouri in Greek) is a cereal food made from several different wheat species, but most often from durum wheat. Bulgur is a common ingredient in Turkish, Middle Eastern, Indian and Mediterranean dishes. It has a high nutriotional value which makes it a good substitute for rice. In Cyprus, bulgur is also used to make koupes and it is the base for Trahana soup.
(serves 5-6 people)
- 2 cups of bulgur
- 5 tbl spoons of vermicelli (very thin macaroni-optional)
- 1 medium onion, chopped
- 1,5 cup of tomatoes, grated
- 1 tea spoon of salt
- 10 tbl spoons of olive oil
- 1 chicken stock (if vegan, put veggie stock)
- 4 cups of cold water
Put olive oil in a pot, add bulgur, onion and vermicelli, stir it a bit, then add tomatoes, salt, chicken stock and water, stir it well and cook in medium fire for about 10-15 minutes until water is totally absorbed. Make sure to stir often, otherwise the pilaf will stick to the bottom of the pot.