Prepared from hulled wheat, the grain is steamed until partly cooked then dried before being ground. Pourgouri is available in fine and coarse grade.

Ingredients:
2 tablespoons oil (olive, ground nut or sunflower)
1 medium onion, finely sliced
25g vermicelli
250g pourgouri or boulgouri (cracked wheat)
1 ½ glasses chicken stock
Pinch of salt and black pepper

1. Heat the oil in a heavy-based casserole and sauté the onion for a couple of minutes until it softens but not 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 and then add to the casserole.

4. Add the stock and seasoning.

5. Cover and simmer gently for 8-10 minutes or until all the stock is absorbed.

6. Leave the pilaf to sit for 10 minutes before serving it.