Pourgouri Traditional Cypriot Pilaf

Pourgouri: A Delicious Cypriot Dish Perfect with Souvla.

Pourgouri is a traditional Cypriot pilaf dish ,made from Bulgar Wheat and Vermicelli Noodles. It makes a delicious side dish that be used as a substitute for rice or couscous. Pourgouri will go with just about any meal but especially souvla cooked on a Cyprus BBQ and Greek salad. We love it!

Pourgouri with Souvla Cyprus BBQ

You can find different versions of the pourgouri recipe all over the Greek Islands and throughout the Middle East. 

Serves 4-6

Preparation/cooking time 30mins

150 gm course grain bulgur wheat – rinsed
3 tbsp of olive oil
1 onion diced
30 gm vermicelli noodles – raw, roughly broken up
1 tbsp tomato paste
300 ml stock (chicken is ideal or veg if you want a vegetarian dish)
1/2 tin Chopped Tomatoes 

Gently fry the onion in the olive oil for 5 minutes or until translucent – don’t colour
Add the vermicelli noodles and fry until just turning golden
Add bulgur wheat – stir through
Add tomato paste and chopped tomatoes followed by the stock
Cover and gently simmer on a low heat for 10 minutes
Turn off heat and let rest 10 minutes before serving, cover with a tea towel and replace the saucepan lid to help absorb moisture

Serving Suggestions
perfect substitute for rice or couscous and will go with just about any meal but especially souvla. 


For a little extra flavour try adding a teaspoon of cinnamon to the mix.
Fluff the pourgouri with a fork before serving.

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