Pilafi Pourgouri is a Greek-Cypriot dish made with bulgur wheat, which is available readily in supermarkets in the dried beans and pulses aisle.
In a large, heavy-based saucepan, heat a little olive
oil then gently sweat the onions and garlic until soft and
translucent – this will take about 5 minutes.
Stir in the spaghetti and the bulgur wheat to coat in
the onion and garlic mixture.
Add the chopped tomatoes then fill the empty
tomato tin with hot water and add that to the pan.
Crumble in the stock cubes and add the tomato
puree. Stir everything well to combine.
Bring to the boil, stirring from time to time to prevent
the wheat from catching on the bottom of the pan.
Remove from the heat, cover with a tea towel and
put the lid on the pan.
Leave to steam for about 20 minutes.
You’ll know it is ready when the liquid is absorbed
and the bulgur wheat has softened, but still has a little
bite to it. If you need to, you can always add more water
Recipe by The Purple Pumpkin