Pilafi Pourgouri
Pilafi Pourgouri is a classic Cypriot dish. It may be used to prepare a wide range of breakfast and side meals. Boiling pourgouri with semi-skimmed milk to form a mild porridge is one method to prepare it for breakfast. Sugar or honey can then be added. Cooking Pourgouri with tomato puree, onions, and chopped macaroni and serving it as a side dish with souvlakia, shieftalies, or shellfish is a favourite meal among Cypriots. One serving of pourgouri (130 grams) includes fewer than 150 calories and more than 8 grams of fiber, making it an excellent choice for individuals who wish to stick to their nutrition programs while on vacation!
Ingredients:
150 gm / 1 scant cup course grain bulgur wheat – rinsed,Good drizzle of olive oil (3 tbsp),1 onion diced,30 gm vermicelli noodles – raw ,1 tbsp tomato paste ,300 ml / 1.25 cups stock,¼ tsp smoked paprika,1 tbsp dried mint, Teaspoon salt
Instructions:
- Gently fry the onion in the olive oil for 5 minutes until translucent
- Now add the vermicelli noodles and fry until just turning golden
- Add paprika, seasoning and bulgur wheat – stir through
- Add tomato paste followed by stock
- Cover and gently simmer on a low heat for 10 minute
- Turn off heat and let rest 10 minutes before serving
- Taste for seasoning, garnish with chopped coriander
