2 cups bulgur wheat
4 cups grated tomatoes
4 cups of water
1/2 cup vermicelli
1 large onion, cubed
3 tbsp Colive oil
1 tbsp salt
1. Put cubed onions into the saucepan with 3 tbsp Colive oil and start sautéing them over medium heat.
2. Once the onions take a more transparent look and slightly brown around the edges; add the vermicelli to the saucepan and stir well.
3. Top the vermicelli with 4 cups of grated tomatoes, stir and cover the saucepan with the lid.
5. Once the vermicelli is slightly cooked and some of the tomato water is evaporated, add 4 cups of water to the saucepan, cover and wait for it to boil.
6. Once the water is boiling, add 2 cups of bulgur wheat, stir and cover. Reduce heat.
7. Open the lid to check and stir occasionally; the water will evaporate bit by bit and bulgar wheat will get softer and slightly expand.
8. Once most of the water is gone, open the lid and cook it with the lid open for a few minutes.
9. Then turn off the heat, cover the saucepan with a paper towel and saucepan and let the slight pilaf soak the remaining water for 15-20 minutes.
10. Serve while it is warm and Enjoy!
A Cypriot side dish from our mother’s kitchen! It works great with stews and vegetable dishes. A great way of incorporating more grains in your diet and it is vegan. We vividly remember our grandmothers having this with some watermelon slices over the summer months as a light meal…