Pourgouri Pilafi me Halloumi (Cypriot Tomato & Vermicelli Bulgur Pilaf with Seared Halloumi) – Authentic Cyprus Recipe

Ingredients for Pourgouri Pilafi me Halloumi (Cypriot Tomato & Vermicelli Bulgur Pilaf with Seared Halloumi) (4 Servings)

• 1.25 lbs (or 2.5 cups) coarse bulgur wheat and toasted vermicelli, prepped into bite-sized pieces
• 1.5 cups golden pan-seared halloumi slices, washed and trimmed
• 1 cup cool minted yogurt
• 1 medium onion and 3 cloves garlic, finely minced with grated ripe tomatoes
• 1.5 tbsp traditional Cyprus seasoning (dried mint, cinnamon pinch, olive oil)
• 2.5 cups rich culinary stock or aromatic cooking liquid, plus 2 tbsp cooking oil

Step-by-Step Cooking Instructions

1. Heat oil in a wide, heavy-bottomed pot or deep skillet over medium heat; sauté the onion, garlic, and grated ripe tomatoes until golden.
2. Add dried mint, cinnamon pinch, olive oil along with coarse bulgur wheat and toasted vermicelli and golden pan-seared halloumi slices, searing for 4–5 minutes to build savory depth.
3. Stir in the rinsed grains/rice so every grain is coated in the spiced oil, then pour in warm stock.
4. Bring to a simmer, cover tightly with a lid, and cook on low heat for 18–20 minutes until the liquid is absorbed and tender.
5. Rest off the heat for 5 minutes, fluff gently with a fork, and garnish with cool minted yogurt.