https://olsonrecipes.com/w/index.php?action=history&feed=atom&title=Bulgar_Pilaf_%28Cypriot%29 2026-05-13T16:34:39Z Revision history for this page on the wiki MediaWiki 1.39.3 https://olsonrecipes.com/w/index.php?title=Bulgar_Pilaf_(Cypriot)&diff=37&oldid=prev 2023-06-06T05:16:36Z

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Niels https://olsonrecipes.com/w/index.php?title=Bulgar_Pilaf_(Cypriot)&diff=36&oldid=prev 2015-04-27T04:24:30Z

<p>1 revision imported</p> <p><b>New page</b></p><div>Pourgouri Pilafi - Bulgur Pilaf Recipe&lt;br&gt; &lt;br&gt;Flavors of Cyprus&lt;br&gt;Total time: 1hr to 2hr&lt;br&gt;Preparation time: 10 minutes&lt;br&gt;Cooking time: Under an hour &lt;br&gt;Difficulty: Easy&lt;br&gt;Chef&#039;s Note&lt;br&gt;Prepared from hulled wheat, the grain is steamed until partly cooked then dried before being ground. Pourgouri is available in fine and coarse grade. &lt;br&gt;Ingredients&lt;br&gt;Ingredients for 4 servings&lt;br&gt;- 2 tbsp. oil (olive, walnut or sunflower)&lt;br&gt;- 1 medium onion, finely chopped&lt;br&gt;- 25 g (1 oz.) vermicelli&lt;br&gt;- 250 g (9 oz.) pourgouri or Bulgur (cracked wheat)&lt;br&gt;- 300 ml (1 1/4 cups) chicken broth&lt;br&gt;- Salt and black pepper&lt;br&gt;Method&lt;br&gt;1. Heat the oil in a heavy-based casserole and saute the onion for a couple of minutes until it softens but not brown. &lt;br&gt;2. Stir in the vermicelli, breaking it with your hands. Continue to fry with the onion for a couple of minutes until it begins to absorb the oil. &lt;br&gt;3. Rinse the pourgouri under the cold tap, then add to the casserole. &lt;br&gt;4. Add the stock and seasoning. Cover and simmer gently for 8-10 minutes or until all the stock is absorbed. &lt;br&gt;5. Leave the pilafi to sit for 10 minutes before serving it. &lt;br&gt;&lt;br&gt;</div>

old>Niels