Pilafi Pourgouri

Pilafi Pourgouri (or also spelt Bourkouri) is a Cypriot bulgur wheat salad which is packed full of flavour. It could be served warm or cold and is the perfect side dish to some griddled halloumi.

Ingredients
serves 2 
150g bulgur wheat
3 tbsp olive oil
1 onion, finely chopped
30g vermicelli, broken up into small pieces
1 1/2 tbsp tomato paste
300ml vegetable stock
1 tbsp dried mint
1/2 tsp smoked paprika
salt
ground black pepper

to garnish
30g flat-leaf parsley 
lemon juice 
chilli flakes (optional)
2 tbsp Greek yogurt (optional)

Method
Rinse the bulgur wheat thoroughly then set aside.

Pour the olive oil into a large frying pan and bring to a medium-low temperature. Gently fry the onion for 5-10 minutes until soft and translucent but don’t let them colour.

Then add the vermicelli and continue to fry for a further 5 minutes. 

Next add the paprika, season well with salt and pepper then add the bulgur wheat. Stir thoroughly to combine well. 

Add tomato paste and pour in the veg stock.

Turn up the heat and bring to a simmer. Cover with a lid, and continue to simmer gently on a low heat for 10 minutes. Stir occasionally to avoid it sticking to the bottom of the pan. 

Remove from the heat.   Leave to rest for at least 10 minutes before serving.  Squeeze over some lemon juice then taste and adjust the seasoning.

Serve as a whole dish garnished with the chopped parsley, a sprinkle of chilli flakes if you prefer a slight kick with a dollop of yogurt.