16 Traditional dishes of Cyprus Po u r k o ú r i (Bulgur Pilaf) INGREDIENTS • 80 ml olive oil • 1 small onion, finely chopped (about 80 g) • 50 g vermicelli pasta, broken into small pieces • 2–3 ripe tomatoes, finely chopped (about 500 g) • 50 g tomato paste • 600 ml vegetable stock (2½ cups) • 360 g Pourkoúri (bulgur or crushed wheat) (2 cups) • Sea salt, to taste METHOD 1. Heat the olive oil in a pot and sauté the onion until it starts to brown (5–6 minutes). 2. Add the vermicelli and stir for a couple of minutes until both onion and pasta turn golden brown. 3. Stir in the tomatoes and paste, cook until some of the juice evaporates (5 minutes). 4. Add the vegetable stock, bring to a boil, then stir in the bulgur and salt. 5. Cover and cook on low heat until all the liquid is absorbed (about 10 minutes). 6. Remove from heat, leave covered for 5 minutes to steam, then fluff with a fork before serving. Tips • Serve with grilled halloumi, yogurt, or seasonal salads for a complete meal. • A squeeze of lemon at the end adds extra brightness. VEGAN
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