Pilafi Pourgouri (Crushed Wheat Pilaf)

Cypriot crushed wheat pilaf served on a plate

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Pilafi Pourgouri (Crushed Wheat Pilaf)

Pilafi Pourgouri (Crushed Wheat Pilaf) is a traditional Cypriot recipe for a classic accompniment of crushed wheat and vermicelly noodles in a chicken broth and tomato base that's served garnished with Greek yoghurt. The full recipe is presented here and I hope you enjoy this classic Cypriot version of: Crushed Wheat Pilaf (Pilafi Pourgouri).

prep time

20 minutes

cook time

40 minutes

Total Time:

60 minutes

Serves:

5–7

Rating:

Tags : Chicken Recipes Vegetable Recipes Cyprus Recipes

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Ingredients

220g crushed wheat (pourgouri)
720ml chicken broth
150g tomatoes, blanched, peeled and finely chopped
120ml corn oil
60g onions, finely chopped
90g vermicelli noodles
salt and freshly-ground black pepper, to taste
12 tbsp Greek yoghurt

Method:

Heat the oil in the base of a deep pan. Add the onions and vermicelli and fry gently for a few minutes. Ladle over the chicken broth and bring the mixture to a boil.

Place the crushed wheat in a sieve and wash briefly under cold, running, water then pour into the pan with the chicken broth. Bring to a boil then add the tomatoes, season and stir. When the mixture begins to boil once more reduce the heat to a simmer, cover the pan and cook for 25 to 30 minutes, or until all the stock has been absorbed.

Remove the pan from the heat, take off the cover then sit a thick cloth over the top of the pan and sit the lid back on. Set aside to rest for 10 minutes.

Divide the resultant pilaff between warmed plates and garnish each serving with 2 tbsp Greek-style yoghurt.