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Nutrition Facts
Serving Size 1 (209g) Recipe makes 4 servings The following items or measurements are not included below: 4 tablespoons vermicelli
Calories 261
Calories from Fat 106		(40%)
Amount Per Serving		%DV
	Total Fat 11.8g	18%
	Saturated Fat 1.8g	9%
	Monounsaturated Fat 8.0g
	Polyunsaturated Fat 1.5g
	Trans Fat 0.0g
Cholesterol 2mg		0%
Sodium 137mg		5%
Potassium 384mg		10%
Total Carbohydrate 34.3g		11%
	Dietary Fiber 7.3g	29%
	Sugars 3.9g
Protein 7.2g		14%
detailed view... how is this calculated?

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Chef Flower's Cracked Wheat Pilaf - Kibrisli Bulgur Pilavi

Recipe #256701 | 23 min | 3 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: Chef floWer
Oct 2, 2007

This is one of my mother's recipe, she was born in Cyprus and this recipe has been passed on to her by her mother. It's a quick side dish. My mother has a few recipes using bulgur, but she prepared this one regularly when I was living at home. You could serve it with a scope of plain yoghurt.

SERVES 4 (change servings and units)

Ingredients

3 tablespoons olive oil
1 onion, medium size and very finely diced
4 tablespoons vermicelli, crushed (please do not substitute to another pasta)
1 cup bulgur (cracked wheat)
1 1/2 cups chicken stock or vegetable stock
1 cup tomato, canned and diced
salt and pepper, to taste

Directions

1
Heat the oil in a small saucepan with lid. Add onion, mix until the onions are transparent. Reduce heat to low and add vermicelli, mix, simmer for two minutes or until the vermicelli looks golden (but not burnt).
2
Add bulgur into the saucepan, mix then add the chicken/vegetable stock, tomatoes and season. (Do not add salt if your stock is high in salt), Mix well.
3
Cover the pan and simmer very gently heat for four minutes, until the mixture is moist but not watery. If is too dry add more chicken/vegetable stock. Turn off heat.
4
Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #1193422

On Mar 6, 2009

Thanks so much for this! My mother-in-law is Turkish Cypriot and she has told me how to make this dish, but she never gives me actual measurements so I've never gotten it quite right. When I made this for my husband he felt like he was back in Cyprus! All I'd recommend is adding a dollop of good, thick Greek style yogurt (closest thing to Cypriot yogurt in the US) to each plate. Similar to the other reviews mine was a little watery as well, but I think that bringing the mix to a boil with the top off before simmering for 4 minutes (with top on) would take care of this.

0 people found this review helpful

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From: Karen Elizabeth

On Oct 13, 2008

So unusual! My grains were also a little moist, again, this was almost certainly my fault, I used canned tomatoes and I think I had a little too much liquid. but I loved the taste and the concept, something different! The family, not always wild about new ideas, enjoyed this, I will definitely try it again, balancing stock and tomatoes. thank you Flower! made for the Australian RecipeSwap, October 2008

1 person found this review helpful

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From: Cookgirl

On Jan 8, 2008

Delicious and very simple to prepare. I like the directions, too! In Step #3 I placed the lid on the pan, brought to the boil then simmered 5 mintues. For those of you living in the States, you can find crushed vermicelli for about 25 cents a bag (approx. 1 1/4 cups) in the Mexican food aisle. They are called "fideos" in Spanish. Anyway, thanks for posting and I will be making this pilaf recipe again very soon, Chef floWer! cg

3 people found this review helpful

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From: justcallmetoni

On Oct 29, 2007

Not going to offer a formal review as I altered the technique and have concern that it may have altered the final results. Instead of using a tea towel, I used a double ply of paper towels. While the taste of my side was really good my grains were a bit too moist and mushy. I also thing getting a decent boil before shutting the burner off will also help with this problem. Despite that, the flavors were really good yet simple enough to allow this to pair with many combinations. We used the leftovers as the based of a salad with a mixture of steamed vegetables and leftover chicken. (Yummy.) Since I eat bulgar quite frequently and enjoyed the taste of this, I am planning to make it again and will re-review then.

2 people found this review helpful

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