Pourgouri (Bulgur Wheat)

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I think this dish may be more Cypriot than Greek but it belongs in this section the most 🙂 I am discovering more about Cypriot cuisine and the different cultures that have influenced the herbs and spices used in Cypriot cooking. I love bulgur wheat (or cracked wheat) and to make this dish even simpler, my local Mediterranean supermarket sells bulgur with vermicelli noodles mixed in. This is an amazing side dish and seems to get better over a few days. It also has only a few ingredients which are pretty much store cupboard staples.

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Bulgur, Freekeh and Green Beans

I love to find recipes that are bursting with goodness but still taste delicious and comforting – and this dish delivers. I found this on Ozlem’s Turkish Table and as I have never really used Freekeh before, thought I would give it a go. Not one spoonful of this went to waste! I ate it hot and cold and it was equally delicious. Freekeh is an acient grain (even mentioned in Leviticus in the bible) and is full of fiber, it has a unique, almost nutty taste and texture and aids digestion. Full of zinc, iron and calcium you can really eat without guilt!!! It’s simple to prepare and all ingredients are easy to source. Thank you Ozlem!

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Seasoned Bulgur Wheat

A staple in my home, hot or cold. Most people are not sure what to do with this is whole grain (I was one of those people!) but you can treat it like rice and cook it with seasoning to make a really tasty side dish. Made from cracked wheat it’s packed full of vitamins, minerals and fibre. It’s cheap, nutritious and easy to digest. I first tried this when a Turkish colleague brought in Tabbouleh salad for us to try and I was hooked!
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