Bulgur Wheat Pilaf with Tomatoes

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2 cups bulgur wheat
4 cups grated tomatoes
4 cups 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 sauteeing 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 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 the 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 lid open for a few minutes.
9. Then turn off the heat, cover the saucepan with a paper towel and saucepan and let the slightly 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…



When are you hosting your next dinner party? Check these Colive recipes out to break the ice!


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Cemre BerkComment