A dish that I cook a lot and is a bit like comfort food to me, is pourgouri pilaffi. It is very simple to make and can be adapted by adding different ingredients when the mood takes me.
The basic recipe requires:-
I onion diced
1 tablespoon sun dried tomato paste or 1 large fresh tomato grated or half a small tin tomatoes
a handful of orzo pasta or vermicelli
200 g of bulghur wheat
Olive oil 1 tablespoon
salt and pepper to taste
Fry the onion in the oil until soft then add the orzo or vermicelli and cook until turning brown then add the tomatoes and soften them down if fresh and add the seasoning. Put in the bulghur wheat and mix the tomato paste with 568 ml of hot, boiled water and also add that to the mix, giving it all a good stir. Put on a lid and leaving the heat on low, cook for 10 mins. Turn the heat off and leaving the lid on leave the pilaffi for a further 10 mins until the moisture is absorbed and the pourgouri is fluffy. Serve as an accompaniment to afelia or similar.
I like to eat it as a meal in itself with some vegetables on the side and I add sliced bacon to the mix after cooking the onion and fry until it is turning brown before adding the tomato. Yesterday I decided to also add a bit of chopped chorizo and it certainly made a delicious meal with my plate of green beans, courgette and chard as a side dish. Very inter-continental.
The recipe for pourgouri pilaffi and more delicious recipes can be found in my book ‘Androula’s Kitchen – Cyprus on a Plate’ due to released in October. Check out some sample pages on The Book page