Cypriot Bulgur Wheat Pilaf (Pilafi Me Fide)
Yield: 6-8
Cypriot Bulgur Wheat Pilaf (Pilafi Me Fide)
Prep time: 15 MinTotal time: 15 Min
Pilafi me fide is a Cypriot classic, my mum makes it every week because it goes with almost everything and is so simple to put together. The vermicelli noodles are fried until golden to give a delicious nutty flavour and I love lots of garlic in mine!
Ingredients
- 500g bulghur wheat
- 200g vermicelli broken noodles
- 3-6 garlic cloves
- Pinch of cinnamon (optional)
- 2 veg stock cubes
- 1400ml water
- Optional toppings: Vegan yoghurt, sumac, toasted pine nuts or slivered almonds.
Instructions
- Finely chop the onion and mince the garlic. Heat a large pot with a good drizzle of olive oil (about 3-4 tbsp) on medium heat.
- Add the onions and saute for 3-5 mins until softened and turning translucent. Add the minced garlic and vermicelli noodles and saute for a minute or two, stirring often, until golden brown.
- Add the water, cinammon and stock cube and turn the heat up to high. Once the water is boiling, add the bulgur and stir well. Turn the heat down to a simmer and cook with the lid on for 7 minutes.
- When the time is up, put a cloth over the pot and under the lid to let it steam and rest for 5 minutes.
- When ready to eat, fluff it up with a fort to make sure all of the grains separate.
- Serve with a dollop of vegan yoghurt and any other toppings you choose.
