This dish is very popular in Cyprus. It is served as a side dish and bulgur wheat is cooked with vermicelli pasta and tomato sauce or chicken stock to make a pilaf.
If you have leftover roasted chicken, lamb or pork, you can add it in the pilaf and turn it into a main dish, served with some yoghurt.
Tags: bulgur, Cypriot, Easy recipes, Leftovers, pligouri, pourgouri, Traditional
I saw bulgur at the the store the other day. I’ve never tried it before, but my adventurous side keeps telling me to get some. This is a great idea
I love the way you use up your ingredients. I go crazy when I feel like I have to throw anything away. I would even make this with barley – it would be delicious.
Somehow I always never feel inclined to turn the leftovers into a new dish, well except fried rice.
When I found that video of the Cypriot couple called «Greek meatballs» they also had a recipe for pilafi. I have been measning to try this so thanks for the reminder Sis:D
I really do love to read about left-overs being made into another meal and this sounds and looks yummy Ivy
Rosie x
Yum, Ivy. What a great way to use up leftovers. I’ve actually only had bulgur in tabbouli; I really should cook it in other applications. Thanks for the inspiration!
[...] bulgur pilaf, in Cyprus we make rice pilaf with vermicelli pasta. We usually add tomatoes in the pilaf as well, [...]
[...] Cyprus we used to eat bulgur pilaf regularly and I have already written about the traditional way my mother used to cook it. She would [...]
[...] Pilafi pourgouri- without the meat (Bulgur wheat pilaf) [...]
[...] Pilafi Pourgouri (Bulgar Wheat Pilaf) [...]
[...] prefer it with potatoes so most of the times I cook it this way. If you want to try it with the pilaf see the recipe but do not add the leftover meat. Instead of water you may add chicken [...]
[...] If you have leftovers, you can use them making a Cypriot pilaf. [...]