Pourgouri Bulgar Pilaf

crownimports.com.au

I live in Queensland, Australia and have always loved to cook. An avid cookery book collector(last count 324). I only share something if I have actually cooked it.

A great dish. I have been making pourgouri for years and this is a traditional method. Just lovely.

250g Bulgar Wheat - 30g Vermicelli pasta noodles

1 large onion finely chopped

2 Tbsp olive oil

1Â½ cups chicken stock

Salt and pepper

Greek yoghurt (for serving)

Directions at crownimports.com.au

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