Greek Bulgar wheat | Pourgouri | Cypriot Food | Elizabeth Abrahan #BulgarWheat #Pourgouri

bulgur wheat

🥗Healthier: quinoa

💰Cheaper: rice

Quinoa is high in protein while rice is often more affordable.

pine nuts

🥗Healthier: sunflower seeds

💰Cheaper: pumpkin seeds

Sunflower seeds provide a similar crunch at a lower cost.

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil is healthier, while canola oil is budget-friendly.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasoning

Homemade broth is fresher, while seasoned water is cost-effective.

Heat olive oil in a large pot over medium heat until shimmering.

Add chopped onion and garlic; sauté until translucent, about 3-4 minutes.

Stir in diced red bell pepper and grated carrots; cook for another 3-4 minutes.

Mix in bulgur wheat and stir to coat with oil and vegetables.

Add vegetable broth and tomato paste; bring to a boil.

Season with salt, black pepper, cinnamon, and bay leaves; stir well.

Reduce heat to low, cover, and simmer for 12-15 minutes until bulgur is tender.

Remove from heat and let sit, covered, for 5 minutes.

Fluff bulgur with a fork and stir in chopped parsley and lemon juice.

Toast pine nuts in a dry skillet over low heat until golden, about 3-4 minutes.

Garnish the bulgur with toasted pine nuts and serve warm.

Cooking Techniques

Spice Level:

Allergens