Introduction

Pourgouri, also known as Bulgur Wheat Pilaf, is a traditional dish from Cyprus and the surrounding regions. It’s a hearty, nutritious, and flavourful side dish made with bulgur wheat, tomatoes, onions, and herbs. This versatile dish pairs well with grilled meats, vegetables, or can be enjoyed on its own.

Ingredients

Serves Approximately: 4 – 6 People

• Bulgur Wheat: 1 cup (medium or coarse grain)
• Olive Oil: 2 tablespoons
• Onion: 1 large, finely chopped
• Garlic: 2 cloves, minced
• Tomato: 1 large, chopped (or 1 cup canned diced tomatoes)
• Tomato Paste: 1 tablespoon
• Water or Vegetable Broth: 2 cups
• Salt: 1 teaspoon (or to taste)
• Black Pepper: 1/2 teaspoon
• Cinnamon: 1/4 teaspoon (optional)
• Fresh Parsley: 1/4 cup, chopped (for garnish)
• Lemon Wedges: For serving

Equipment

• • Large Pot with Lid
  • Knife
  • Cutting Board
  • Measuring Cups and Spoons
  • Wooden Spoon or Spatula

Instructions

1. Prepare the Ingredients:

• • Finely chop the onion and garlic. Chop the tomato if using fresh. Chop the fresh parsley.

2. Cook the Onion and Garlic:

• • In a large pot, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent, about 5-7 minutes.
  • Add the minced garlic and cook for another 1-2 minutes until fragrant.

3. Add the Tomato and Tomato Paste:

• • Add the chopped tomato and tomato paste to the pot. Stir well and cook for about 3-4 minutes until the tomatoes start to break down and the mixture is well combined.

4. Add the Bulgur Wheat:

• • Stir in the bulgur wheat, ensuring it is well coated with the tomato mixture.

5. Cook the Bulgur Wheat:

• • Pour in the water or vegetable broth, and add the salt, black pepper, and cinnamon (if using). Stir to combine.
  • Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for about 15-20 minutes, or until the bulgur is tender and has absorbed the liquid.

6. Let it Rest:

• • Remove the pot from heat and let the pourgouri sit, covered, for an additional 10 minutes to steam and allow the flavours to meld.

7. Serve:

• • Fluff the bulgur wheat pilaf with a fork. Transfer to a serving dish and garnish with fresh parsley.
  • Serve with lemon wedges on the side for an added burst of freshness.

Tips

• Broth for flavour: Using vegetable broth instead of water can add extra flavour to the dish.
• Adding Vegetables: For a more substantial dish, consider adding chopped bell peppers, zucchini, or carrots to the onion mixture.
• Serving Suggestions: Pourgouri pairs well with grilled meats, fish, or a simple Greek salad.
• Leftovers: This dish reheats well and can be enjoyed the next day. Add a splash of water when reheating to keep it moist.