Cypriot Recipes

Bulgur / Burghul Pilaf

Bulgur (also Burghul) is a cereal food made from the groats of several different wheat species, most often from durum wheat. Burghul is a kind of dried cracked wheat. It is most common in European, Middle Eastern, and Indian cuisine.

Bulgur can be used in pilafs, soups, bakery goods, or as stuffing. Its high nutritional value makes it a good substitute for rice or couscous.

.

.

Ingredients

1/3 cup olive oil

1 small onion, finely chopped

1/2 cup vermicelli pasta *

2-3 red ripe tomatoes, finely chopped

2 cups hot water

2 cups bulgur/burghul

Preparation

–     Fry the onion in olive oil, add the pasta (broken into small pieces) and stir until the pasta and onion brown a little.

–     Add the tomatoes and stir until some of the juice has evaporated.

–     Add the water and when it boils add the bulgur/burghul and salt to taste.

–     Cook on a low heat until all the liquid has been absorbed.

* Vermicelli (Italian: “little worms” is a traditional type of pasta round in section similar to spaghetti.