A simple, earthy pilaf of coarse bulgur wheat cooked with vermicelli noodles, onion, and chicken stock — the everyday starch of Cypriot tables.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: shallow bowl
Garnishes: toasted vermicelli pieces
Accompaniments: braised meats, yogurt
Instructions
-
1
Toast broken vermicelli in olive oil until golden brown.
-
2
Add diced onion and cook until softened.
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3
Add bulgur and stir to coat with oil.
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4
Pour in chicken stock, season with salt and pepper. Bring to a boil.
-
5
Reduce heat to low, cover tightly, and cook for 15 minutes until liquid is absorbed.
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6
Fluff with a fork and let rest covered for 5 minutes before serving.
Did You Know?
Bulgur pilaf was the daily starch of Cyprus long before rice or potatoes became common — many older Cypriots still prefer it to rice.
Chef's Notes
Equipment Tips
- saucepan with lid
- frying pan
Garnishing
toasted vermicelli pieces
Accompaniments
braised meats, yogurt
The Story Behind Πάτζα
Bulgur wheat has been a staple grain in Cyprus since antiquity, predating rice by centuries. The combination with toasted vermicelli is a uniquely Cypriot technique that adds a nutty depth. This pilaf accompanies virtually every braised meat dish on the island.
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