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Bulgur pilaf with tzantziki

For the pilaf:

  • 1 cup bulgur wheat
  • 2-3 tablespoons olive oil
  • ½ onion chopped
  • 100 grams vermicelli pasta
  • 2 red tomatoes
  • ½ litre chicken stock
  • Salt and pepper
  • 20 black olives
  • 4 vine tomatillos


For tzantziki:

  • 400 grams strained yoghurt
  • 2 cucumbers
  • 2 shredded garlic cloves
  • ½ tea spoon dry mint
  • Little salt
  • 2 tablespoons olive oil




  • Firstly prepare the tzantziki:
  • Grate the cucumbers (large grater) and drain liquids well
  • Add to the grated cucumbers the remaining ingredients and mix well. Place the tzantziki in the refrigerator
  • To prepare the pilaf:
  • Heat the oil in a large pan and then add the onion and the cut vermicelli
  • Stir well with a wooden spoon until the onion and vermicelli are well coated with oil
  • Add the tomatoes and stir for another 3-4 minutes
  • Add the stock and bring to a boil
  • Once the mixture has reached boiling point add in the bulgur wheat and stir for a few minutes. Add salt and pepper
  • Turn down the heat and stir until the bulgur wheat has absorbed most of the liquids. Remove from heat and cover the pan with a clean kitchen towel so that it can continue to absorb the liquids (about 15 minutes) and dry out
  • Serve the bulgur pilaf with olives and fresh tomatoes and accompany with the cold tzantziki

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