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Pilafi Pourgouri

Pilafi Pourgouri is a Greek-Cypriot dish made with bulgur wheat, which is available readily in supermarkets in the dried beans and pulses aisle.


  • Olive oil
  • 1 medium white onion, finely chopped
  • 4-6 cloves garlic, finely chopped (depends on their size, and how much you like garlic!)
  • 30g spaghetti, broken into small pieces
  • 200g bulgur wheat
  • 1 x 400g can chopped tomatoes
  • Hot water
  • 2 vegetable stock cubes
  • 1 tbsp tomato puree
  • Salt


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 whilst steaming.

Recipe by The Purple Pumpkin