Bulgur with Vermicelli is such a great substitute for rice, ideal as a side dish for pork, meat and chicken. Also nice on its own with some Greek yogurt. This is the classic Cypriot version with tomatoes and pasta vermicelli.
- In a medium pot add the oil on medium heat for 1 minute. Add the onion and sauté until translucent. Add the vermicelli and continue sautéing for 2 minutes.
- Add the bulgur and keep on sautéing for a minute or until the bulgur is well tossed with the oil.
- Add the tomatoes and the lemon juice, season with the salt and pepper, toss, turn the heat up and immediately add the water. Bring to a boil, wait for a minute while stirring, take of the heat and cover with the lid for 10 minutes.
- Finally uncover and place a kitchen towel to absorb any remaining humidity, for further 10 minutes.
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