Bulgar Wheat & Vermicelli Noodles (Pourgouri) Recipes

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

How to make Bulgar Wheat & Vermicelli Noodles

  1. 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.
  2. Add the rinsed bulgar to the pan, followed by the tomato purée, chicken stock cube and 350 ml/11/2 cups of cold water.
  3. 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.
  4. 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.
  5. If serving immediately, add the fresh coriander, otherwise, let it cool before adding the herbs to stop them wilting.
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