Paphos People

Can anyone give me a good way to cook bulgar wheat...i have never done it before, and love it when i have it in Cyprus.

I am making beef stifado tonight and was goona have that with it.

Cheers

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Sam x

Are you sure that it's not pourgouri that you have when in Cyprus, cooked with tomato and onion ?

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If you can keep your head when all about you are losing theirs..............you obviously don't have a clue as to how serious things are.

No they serve it in the winter out there with your veg etc on the side its a bit like rice....i think they call it bulgari out there

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Sam x

Sam, I think you will find that it is Pourgouri, but it is pronounced bourgouri, served on the side and often with Greek Yougurt

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If you can keep your head when all about you are losing theirs..............you obviously don't have a clue as to how serious things are.

Hi Axel (dont know your real name)

you are right i just looked it up on the net and it is the same thing lol...basically cracked wheat. Pourgouri/bulgar

How would you cook it as an accompaniment to go with stiffado??

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Sam x

One packet of Pourgouri, tin chopped tomatoes , chopped onion, some vermicelli pasta, white wine, olive oil.

Method : Heat olive oil in pan, add chopped onion and soften, add handful vermicelli pasta, stir, add chopped tomatoes and stir, add white wine, amalgamate to thin runny sauce, add pourgouri, mix until the sauce is absorbed, put lid on and allow to steam.

Serve with natural yougurt.

Kali Orexi.

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If you can keep your head when all about you are losing theirs..............you obviously don't have a clue as to how serious things are.

efharisto!!

Think that is a meal in itself though maybe too much to go with stiffado...

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Sam x

Hi Sammia,
A simple recipe with Bulgar wheat /Cracked wheat is Tabbouleh.
Ingredients: 175g Bulgar Wheat
4-5 tbsp vinaigrette dressing of choice
juice of 1 lemon
3 peeled tomatoes, diced
4 spring onions, chopped
3 tbsp each chopped parsley and mint
S & P

Method: Put Bulgar wheat in bowl, cover with hot water and leave to stand for 30 mins.
Drain, press out as much liquid as poss. Mix in all other ingredients. Serve with parsley garnish.

I sometimes make it without the Vinaigrette.

Ruth

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Ruth x

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