Pourgouri Pilafi (Cypriot Bulgur Wheat Recipe)

Pourgouri Pilafi is a Cypriot bulgur wheat recipe that’s simple, comforting, and packed with flavour. With golden vermicelli noodles, juicy tomatoes, and a rich, savoury taste, this dish comes together effortlessly.

It’s light, fluffy, and a delicious side dish that is very popular in Cypriot cuisine, and If you love bulgur wheat recipes, this one is a must-try!

If you enjoy this side dish but want to switch things up, give my Greek pilafi or Greek lemon rice recipes a try! I’m always rotating between these, and trust me, none of them ever disappoint!

Jump to:

• Why you will love this recipe
• Ingredients
• Watch the short video tutorial
• Preparation
• Step-by-step Instructions
• Cooking on a stovetop
• Top tips
• Serving suggestions
• 📖 Recipe

Why you will love this recipe

• Perfect Texture: Light, fluffy, and never mushy. Thanks to the bulgur wheat, every bite is soft yet slightly chewy, and the vermicelli noodles add a different texture that complements the dish perfectly.
• Simple & Foolproof: Everything goes straight into the oven, so there’s no need to stand by the stove or keep your eyes on it. Just let it bake and enjoy the delicious results!
• Traditional Cypriot Dish: Pilafi pourgouri is a classic that’s been enjoyed for generations. It’s a staple in Cypriot cuisine and is also popular in Middle Eastern cuisine!

Ingredients

Let’s take a closer look at what makes this cypriot pourgouri pilafi so special! As always, check the recipe card below for precise amounts.

• Olive Oil & Unsalted Butter: This combination gives so much richness and helps make the texture so beautiful. You can swap out the butter for more olive oil, but honestly, keeping it makes it so much better!
• Large Onion: I use a brown onion and finely dice it so it really incorporates nicely. It gets added right at the start with the vermicelli noodles. But a red or white onion will also work if that's what you prefer. 
• Vermicelli Noodles: Lightly toasted in the butter with the onions, they add a great texture that makes this dish unique. Make sure you're using pasta, not rice noodles!
• Bulgur Wheat: The star of the show! Using coarse grade bulgur/ bulgar wheat ensures a light and fluffy texture.
• Salt & Black Pepper: Simple but essential seasoning for this recipe, I promise! But if your stock is really high in sodium, you can reduce or omit the salt.
• Grated Tomatoes: Adds freshness, a hint of acidity, a beautiful colour, and a little moisture. I prefer fresh over canned or tomato puree, but if you want a richer flavour, add in some tomato paste as well.
• Chicken Stock: This gives the dish a deep, savoury taste. Want a vegetarian dish? Just swap it for vegetable stock!

Watch the short video tutorial

Watch my step-by-step video on how to make Cypriot pilafi pourgouri from start to finish. You’ll see exactly how I toast the noodles, mix the bulgur, and get that perfect texture every time.

Make sure to like, comment, and share the video with a friend who’d love this recipe!

Preparation

Here’s everything I do to make things go as smoothly and as easy as possible:

• Crush the Vermicelli Noodles: To get an accurate measurement, crush the vermicelli noodles into your measuring cup. For the standard recipe, roughly two nests are what you’ll need.
• Finely Dice the Onion: This ensures it sautés properly and blends into the bulgur wheat pilaf and noodles nicely.
• Grate the Tomatoes: Use a coarse setting on your grater and do this over a plate. Keep grating until you’re left with just the tomato skin in your hands, then discard it.

Choosing the right pot or pan

If you’ve made any of my rice recipes before, you know I love baking them in the oven. I’ve got it down to a science and it just works perfectly every time. But you’ll need an oven-safe dish that you can also fry in. Here are some great options:

• Cast Iron Skillet: My personal favourite. Not only does it hold heat well, but it also looks amazing if you want to serve straight from the dish at the table.
• Large Stainless Steel Saucepan: A fantastic choice that distributes heat evenly and works well for both frying and baking.
• Other Oven-Safe Dishes: As long as your pan is big enough and can handle the heat, it will work.
• Note: If you’re using a non-stick pan, make sure it’s oven-safe at high temperatures before putting it in the oven.

Step-by-step Instructions

Follow these simple steps, and use the images to guide you through. If you need more assistance, leave a comment and I will get back to you.

Sauté & Toast

1. Heat butter and olive oil in your oven-safe dish over medium heat.
2. Add the onions and vermicelli noodles, cooking and stirring for a couple of minutes until the onions soften and the noodles turn golden brown.

• Note: Keep the heat medium. You don’t want to burn the melted butter or olive oil.

Mix in the bulgur and tomatoes

1. Turn off the heat and stir in the bulgur wheat, black pepper, and salt, ensuring everything is well coated.
2. Add the grated tomatoes and give it a really good mix again. Then, spread everything out evenly in your dish as best as possible.

Add the liquid and bake

1. Pour in the chicken stock, gently spreading everything out so the liquid covers all the ingredients.
2. Place the pot in the oven and bake uncovered at 180°C (fan-forced) / 350°F for 30 minutes, allowing the bulgur wheat to absorb all the liquid.
3. Once done, remove from the oven and fluff with a fork to separate the grains. 
4. Serve warm and enjoy!

Cooking on a stovetop

If you want to cook this over the stove instead of baking it, follow the same steps above until you reach the "Add the Liquid and Bake" section. At that point, instead of baking, continue with the following method:

1. Use a saucepan with a lid instead of a cast iron dish, as it works better for stovetop cooking.
2. Once you have poured in your chicken stock, bring it to a gentle boil over medium heat.
3. Reduce to a low heat, cover, and let it simmer for roughly 10-12 minutes, or until the bulgur wheat has absorbed the liquid and is tender.
4. The total time may vary slightly, so keep an eye on it from 8-10 minutes to avoid overcooking.
5. Remove from the heat and let it rest for 5 minutes with the lid on.
6. Fluff with a fork and serve warm!

Top tips

• Cooking Time: All ovens are slightly different, so keep an eye on it toward the end. Have a peek earlier if needed, but for me, 30 minutes is always perfect. Once you’ve made it once, you’ll know exactly how your oven handles it, making it even easier next time.
• Trust the Process: I never cook this on the stovetop, and the same goes for rice—unless I’m making spanakorizo (Greek spinach rice). This oven method gives consistent results every time, never lets me down, and honestly, I think it even tastes better.

Serving suggestions

• As Part of a Cypriot Feast: For the ultimate Cypriot meal, serve this with pork afelia as your main dish and patates antinaxtes on the side. This trio is a classic combination, with the rich flavours of red wine and coriander seeds tying everything together beautifully. Just throw some Greek yogurt on top of it all and add a Greek salad for a refreshing contrast!
• Classic Mains: Pair this with lamb tava for another traditional Cypriot dish, or enjoy it with my biftekia, gemista, or a whole roast chicken for the perfect Sunday dinner.
• Cook Alongside Other Easy Sides: Since this dish bakes in the oven, you can cook it at the same time as my Greek lemon potatoes or peppers stuffed with feta cheese for a complete meal. Want a bold appetiser? Try my bouyiourdi, a spicy baked feta dish that’s packed with flavour!

📖 Recipe