Bulgar Wheat & Vermicelli Noodles (Pourgouri) Recipes
By Theo Michaels
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Easy
Pourgouri, or bulgar wheat, is a staple of Cypriot cuisine and is used throughout Greece and the Eastern Mediterranean. Traditionally, it is a simple dish cooked in stock with broken vermicelli noodles throughout. My addition of chipotle fl akes gives a nice smoky kick, and fresh coriander brings it to life.
This recipe is extracted from Cypriana by Theo Michaels, published by Ryland Peters & Small
Try Theo's recipe for Cypriot Lamb Shanks in Sticky Sauce or Bulgar Meat & Vermicelli Noodles!
Ingredients for Bulgar Wheat & Vermicelli Noodles
- 1/2 small onion
- 25g broken vermicelli noodles
- 170g bulgar (cracked wheat), rinsed and drained
- 1/2 tablespoon tomato purée/paste
- 1/2 chicken stock/bouillon cube
- 2 generous pinches of dried chipotle flakes
- 2 tablespoons diced red onion
- Small handful of fresh coriander/cilantro
- Salt and freshly ground black pepper
- Olive oil, for cooking
How to make Bulgar Wheat & Vermicelli Noodles
- Finely dice the brown onion and then fry in a little olive oil in a deep lidded pan until soft. Add the broken vermicelli noodles and continue to fry until the noodles start to brown but don’t burn.
- Add the rinsed bulgar to the pan, followed by the tomato purée, chicken stock cube and 350 ml/11/2 cups of cold water.
- Bring it to a simmer and as soon as it starts to bubble, cover with a lid, turn down the heat to the lowest setting and let it cook for 10 minutes. Turn off the heat and leave covered to sit for a further 10 minutes.
- Fluff up the grains with a fork and, while still warm, add the chipotle flakes, diced red onion, some salt and pepper and an extra glug of olive oil.
- If serving immediately, add the fresh coriander, otherwise, let it cool before adding the herbs to stop them wilting.
About the author
Theo, a chef, TV presenter, and author, rose to fame on Masterchef 2014. He's appeared on Channel 4’s Steph’s Packed Lunch and writes for Best Magazine. As a culinary advocate, he serves as a Kenwood and CannedFoodUK Ambassador. With nine cookbooks, like "Orexi," he showcases his expertise. He's a CoolBrands Council member, Executive Chef, and co-owns a coffee house. Theo's lockdown cookalongs earned him the title ‘UK’s home economist.’ He's also the co-founder of FiveDinners.com.
