Greek Recipes

Greek and Cypriot recipes

Pilafi Pourgouri (Bulgur Pilaf)


  • 2 cups of pourgouri (Bulgur)
  • 5-6 cups of chicken broth
  • 1 cup of finely chopped tomatoes
  • 1/4 cup of corn oil
  • 2 medium size onions finely chopped
  • 3/4 cup of vermicelli noodles
  • Salt and pepper to taste

The ingredients given are to serve 5-6 people.
Adjust accordingly.

Pilafi Pourgouri (Bulgur Pilaf)

Pilafi Pourgouri (Bulgur Pilaf)


  • Place the pourgouri (bulgur) in a strainer and wash well under running water.
  • Prepare your chicken broth in a sauce pan and bring to boil.
  • Heat up the oil in a deep non stick or thick stainless steel pan and sauté the finely chopped onions until they are translucent.
  • In the meantime with another strainer, dip the vermicelli noodles into the chicken broth to soften and add it in the pan with the onions and fry gently.
  • Add the chicken broth and bulgur in the pan with the onion and vermicelli noodles and bring to boil.
  • Add the tomatoes, salt and pepper and stir.
  • When it starts to boil, reduce the heat, cover the pan and simmer for about 20-25 minutes or until the broth is absorbed.
  • Remove from the heat, uncover, place a thick kitchen towel over the pan and place the pan cover back on.
  • Let it sit covered for about 10 minutes to absorb the steam.
  • Place in a platter and serve hot.
  • Pourgouri can be served as the Main Dish accompanied by Plain Yogurt, Fish, Kalamata Olives, Fetta Cheese, Vegetables or anything else you desire.
  • Pourgouri Pilafi can also be served as a Side Dish.

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