Bulgur Wheat Three Ways

The History Behind It

Bulgur wheat three ways is not the standard way of eating bulgur wheat in Cyprus. Recently we realized via social media just how not standard this method is. But it’s my family’s way and some other families in Cyprus too.

Now let me tell you, it’s a bit peculiar. It’s not your standard way of eating bulgur. But please hear me out! It’s good, so good. I called it like this because you have one standard recipe, which is super simple, and then you serve it in three different ways.

Surprise

This recipe’s surprise ingredients are pomegranate, grapes, and…sugar! Haha, if only I could see your face for this!

When we were little, there was usually conflict in my family. My dad hates this dish my mum (who is from Agios Elias, Famagusta) loves this dish. Subsequently, my siblings hate it, but I love it! Who is the foodie in the family?? Well, I will let you be the judge of that!

We have lots of different ways of enjoying bulgur in Cyprus. I am happy about that, too, because it’s a healthy grain. We usually pair it with afelia, have it plain cooked in passata and yogurt, and go the extra and make koupes.

For this recipe, you will need some chopped onion, bulgur wheat, vermicelli, water, salt and pepper, and one vegetable cube. Oh, and some olive oil, of course!

Once it’s ready, you have the option to serve it with sugar and yogurt, pomegranate, or grapes. Ideally, you wouldn’t have them all together, but if you try it and like it, who am I to judge?

You don’t serve it with anything else, like some protein. Just a little tip: try to be generous with the pepper. It makes all the difference!

Please let me know if you get the chance to try it! I would love to hear back from you with good or bad comments! Even though I am sure, they will be fantastic!

Love Dina x