January 2020 blog entry "Bourgouri"

​I hope everyone enjoyed the festive period, and hope this year gives you all you want. Myself? Well I’m looking forward to better things and I thank the Universe that I am still breathing.

This month I thought I would share with you a tried and tested recipe for “Bourgouri”,  (Bulgar wheat). It is a staple Cypriot food that can be served with almost everything or as a standalone meal. With preparation, it takes less than 30mins to make and to your plate. Ideal for vegetarians/vegans, but also great served with meat. I like to cook a couple of “Louganiga”, (Cypriot sausage), and cut them up to bite size pieces and mix them into my plate of Bourgouri….Yum!
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THE INGREDIENTS:
3 Tablespoons of olive oil.
1 cup bourgouri
1 finely diced onion.
⅓ cup vermicelli.
300mls vegetable stock
1 tablespoon tomato puree
½ teaspoon cumin
Salt and Pepper to taste.
 
THE METHOD:

1. Heat the oil in a saucepan and fry the onions until soft and translucent.
2. Add the vermicelli and cook for a further 2 to 3 minutes or until a golden colour, being careful not to burn it.
3. Add tomato puree, cumin, salt and pepper and mix.
4. Add bourgouri and vegetable stock and stir.
5. Lower heat and cover saucepan and simmer for 10 minutes.
6. Take off heat and stir then recover and let sit for a further 10 minutes.
7. Your bourgouri is ready to serve. Enjoy.

Well until next month, I wish you peace and happiness. xx