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Lentil Pourgouri - Cyprus Bulgur Pilaf

Veggie.Lover's picture
Ingredients
  Olive oil 10 Milliliter (2 Teaspoon)
  Green lentils 4 Ounce, cleaned (100 Gram)
  Ground allspice 5 Milliliter (1 Teaspoon)
  Cardamom pods 12 , cracked
  Bulgur wheat 8 Ounce (225 Gram)
  Currants 1 Ounce (25 Gram)
  Courgettes 1 Pound, sliced (450 Gram)
  Gomasio/Salt To Taste
  Black pepper To Taste
  Sesame seeds 30 Milliliter (2 Tablespoon, For Garnishing)
  Coriander seeds 5 Milliliter (1 Teaspoon, For Garnishing)
Directions

MAKING
1.Take a large fry pan, heat oil in it and fry the lentils and allspice and cardamoms in it for 3-4 minutes.
2.Stir in 600 ml cold water and cook by simmering for 30 minutes after putting the lid on.
3.Stir in bulgar wheat and currants.
4.Add water if the mixture is dry.
5.Put currants and bulgar wheat and cook for 10 minutes by stirring.
6.Cook the cougettes by steaming for 6 minutes.
7.Add courgettes in the pan.
8.Season the mixture with gomasio and pepper.
In a heavy based pan, dry roast sesame and coriander seeds for 3-4 minutes and once done, crush to make fine powder.

SERVING
9.Serve pourgouri in a dish garnished with seed powder along with salad and yogurt.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Italian
Course: 
Main Dish
Method: 
Simmering
Restriction: 
Vegetarian
Ingredient: 
Lentil
Interest: 
Everyday, Healthy
Cook Time: 
60 Minutes

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