Sunday, March 22, 2009

Bulgur rice (Pilafi)

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.

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