One of my favourite traditional Cypriot side dishes is “pourgouri” which is bulgur wheat with tomato and onion, usually served as a side dish. It goes great as a side dish with many traditional Cypriot foods, such as octopus stifado, and “keftedes”, but I actually think it is possible to enjoy it as a dish on its own. Though traditional “pourgouri” is delicious in and of itself (try Militzis in Larnaca for some yummy traditional style “pougouri” with homemade yogurt), this version of “pourgouri” is more modern and I suppose filled with lots of healthy ingredients, namely: spinach, fresh coriander, tomato and cumin. It has a slightly exotic taste as a result of the cumin. It’s a great way to combine bulgur wheat, which I find to be very comforting, and healthy vegetables. Moreover, the recipe is fairly straightforward to make, and can serve a lot of people at a time.
1 cup coarse Mitsides Bulgur Wheat
2 cups spinach
1/2 tsp dried coriander
1/2 tsp dried cumin
3/4 cup fresh coriander
1 finely chopped small onion
2 tbs olive oil
1/2 cup Mitsides Passata
1.5 cup water
1. Heat the olive oil in a medium sized pot over high heat. Fry the onion until translucent.
2. Add the bulgur wheat and stir the mixture for about 20 seconds. Add the Mitsides Passata. Then add water, then fresh spinach and fresh coriander. Then add the dried coriander and dried cumin, salt and pepper to taste.
3. Cover and cook for about 20 minutes until the liquid has been absorbed and the bulgur wheat is cooked.
4. Turn off the heat. Serve right away with Greek yogurt.