Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Sunflower | 1 oz (28g) hulled | 165 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Nut | not in our table | 0 |
| Wheat | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 2 tablespoons oil (olive, ground nut or sunflower)
- 1 medium onion, finely sliced 1oz (25g) vermicelli
- 8oz (250g) pourgouri or boulgouri (cracked wheat)
- 1 1/2 glasses (300ml) chicken stock
- salt and black pepper
Directions
1. Heat the oil in a heavy-based casserole and saute the onion for a couple of minutes until it softens but doesn't brown.
2. Stir in the vermicelli, breaking it with your hands. Continue to fry with the onion for a couple of minutes until it begins to absorb the oil.
3. Rinse the pourgouri under the cold tap, then add to the casserole.
4. Add the stock and seasoning. Cover and simmer gently for 8-10 minutes or until all the stock is absorbed.
5. Leave the pilafi to sit for 10 minutes before serving.
Category:Cyprian Recipes
Category:Cyprian Appetizers