🇨🇾 Cypriot Cuisine

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Cypriot Bulgur Pilaf

Prep Time 10 min

Servings 4

Difficulty Easy

Calories 229 kcal

A simple, earthy pilaf of coarse bulgur wheat cooked with vermicelli noodles, onion, and chicken stock — the everyday starch of Cypriot tables.

Ingredients

1 Toast broken vermicelli in olive oil until golden brown.
2 Add diced onion and cook until softened.
3 Add bulgur and stir to coat with oil.
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.
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.