Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| 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
- 125 ml (4 fl oz) olive or groundnut oil
- 1 medium-size onion, sliced very finely
- 25 gr (1 oz) vermicelli
- 250 gr (8 oz) bulghur (cracked wheat), picked clean
- 300 ml (½ pint) chicken (or vegetable) stock
- salt and pepper
Directions
Heat the oil and saute the onion until it glistens; add the vermicelli, breaking it with your hands.
Continue to saute together for 4–5 minutes until it all looks pale golden.
Place the bulghur in a fine sieve, wash it briefly under running water and add it to the saucepan.
Add the chicken stock and season, but do not add salt if your stock was made from a stock cube; mix well.
Cover the pan and simmer very gently for 6 – 7 minutes at most, until the mixture is dry.
Cover with tea towel, place the lid tightly on top and let it stand for 10 minutes before serving (on uncovering the saucepan you will find its aroma is quite overpowering).
The bulgur pilavi will keep quite hot and fresh, if covered like this, for about one hour and it keeps its texture if reheated with 2 – 3 tablespoons of water the next day.
Category:Cypriot Appetizers
Category:Cypriot Vegetarian
Category:Pilaf Recipes
Category:Bulgur Recipes
Category:Vegetable stock Recipes
Category:Chicken stock Recipes
Category:Vermicelli Recipes
Category:Onion Recipes