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
August 14th, 2008 at 4:34 am
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
August 14th, 2008 at 3:49 pm
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.
August 14th, 2008 at 7:22 pm
Somehow I always never feel inclined to turn the leftovers into a new dish, well except fried rice.
August 15th, 2008 at 4:48 pm
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
August 15th, 2008 at 5:51 pm
I really do love to read about left-overs being made into another meal and this sounds and looks yummy Ivy
Rosie x
August 16th, 2008 at 4:25 am
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!