pourgouri (pronounced borgori)

pourgouri (pronounced borgori)
 
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This recipe was uploaded
by Anastapa

 
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Ingredients

Ingredients
Method
 
  • Vermicelli
  • Bulgur Wheat
  • Strong white Onion
  • Tomatoe Puree
  • Water
  • Salt & Pepper
  • Natural Greek Set Yogurt
Finley chop a large strong white onion and place in a large saucepan with a few tablespoons of good olive oil. Fry the onion until tender but not browned. Add a good handful if bulgur wheat and turn it over in the oil until the wheat is coated. Add a few heaped teaspoons of tomato puree and mix in. Now add enough water to cover, I always use cold water at this point and bring it to the boil. Cook the fluid out of the pan adding extra water if required, do not let the pan dry out otherwise you will have a nightmare cleaning it! cook the wheat mixture until its tender and falls off of a spoon in a "rice" like way, add some sea salt (i prefer the Maldon Sea Flakes) and a good couple of twists of black pepper.
Now take a handful of your Vermicelli and crunch it up onto a baking tray (small strands about 1-2 inches long), place under a grill and lightly brown all over, tip the Vermicelli into your wheat and stir in.
Put a generous spoonful on a plate with a good spoonful of natural set Greek yogurt and enjoy!

pourgouri (pronounced borgori)

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This recipe was uploaded by Anastapa

 
 
This is a traditional Cypriot side dish that goes really well with meat & Fish especially as a \"something different\" option when doing a BBQ. Although, I like it on its own with the yogurt as a snack. Try it wiith a nice ifresh herb sallad, and some griilled Halloumi cheese

Method


Finley chop a large strong white onion and place in a large saucepan with a few tablespoons of good olive oil. Fry the onion until tender but not browned. Add a good handful if bulgur wheat and turn it over in the oil until the wheat is coated. Add a few heaped teaspoons of tomato puree and mix in. Now add enough water to cover, I always use cold water at this point and bring it to the boil. Cook the fluid out of the pan adding extra water if required, do not let the pan dry out otherwise you will have a nightmare cleaning it! cook the wheat mixture until its tender and falls off of a spoon in a "rice" like way, add some sea salt (i prefer the Maldon Sea Flakes) and a good couple of twists of black pepper.
Now take a handful of your Vermicelli and crunch it up onto a baking tray (small strands about 1-2 inches long), place under a grill and lightly brown all over, tip the Vermicelli into your wheat and stir in.
Put a generous spoonful on a plate with a good spoonful of natural set Greek yogurt and enjoy!
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