Skip to Content

Pligouri Greek bulgur recipe

Pligouri Greek bulgur recipe

Pligouri (“πλιγούρι” in Greek) is a bulgur based dish in Greek cuisine.  Pligouri is its name in mainland Greece, whilst in Cyprus it is referred to more commonly as pourgouri (πουργούρι).

Bulgur is originally a Turkish word.  It was popular in all regions of the Ottoman Empire and as a result, variants of the name can be found in the surrounding area. For example, “bollgur” in Albania and “jarish” in Saudia Arabia.

Bulgur is a pre-cooked whole wheat, specially prepared to decrease cooking time.  This makes it a healthy alternative to white rice, but packed with more protein, fibre and higher levels of most vitamins and mineral.  One serving of cooked bulgur, or pligouri has 151 calories, 5.6 grams of protein, 8g of fibre and 33.8g of carbohydrates.  Bulgur contains some soluble fibre, but about 90% of it consists of insoluble fibre. This is the type of fibre that keeps food moving through your digestive tract and prevents constipation.

Like rice, x1 serving is around 75g (around half a cup). The consistency of water to bulgur is 2:1, so however much bulgur you use, you should use double the quantity of water.

Pligouri ingredients for x2 people:

  • x1 chopped onion
  • x2 fresh tomatoes (not canned as these are too liquid)
  • 150g of bulgur (1 large cup)
  • 300ml of boiled water (ie double the quantity of bulgur)
  • 1 chicken stock
  • vegetable oil for cooking the onions

How to make pligouri:

1. Pre heat oil in pan and cook the chopped onions on a low heat, covered, for around 10-15 minutes until they brown.

2. Add the boiled water from the kettle into the pan, mix in the stock, bulgur and chopped tomatoes.

3. Bring it to the boil then switch the heat off and cover the pan to let it absorb the water – the longer you leave it the better (around 30 minutes works fine).

Pligouri goes well with “Afelia” (Greek based recipe of pork marinaded and slowly cooked in red wine) and yoghurt.  We like to eat it with freshly made tzatziki (Greek yoghurt/cucumber based side dish).

This post may contain affiliate links which means if you make a purchase through one of these links, we will receive a small commission. Read our disclosure for more info.
Cover pic Greek inspired spaghetti bolognese recipe
Recipe for Greek-style spaghetti bolognese
← Read Last Post
Simple and healthy Ratatouille recipe
Read Next Post →

Sebastien is the co-founder, editor and author of He is a tech geek, a total travel nerd and a food enthusiast. He spends the majority of his time planning Nomadic Boys' travels meticulously right down to the minute details. Sebastien has travelled to over 80 countries with his partner in crime and the love of his life, Stefan. He regularly shares his expertise of what it’s like travelling as a gay couple both on Nomadic Boys and on prominent publications ranging from Pink News, Matador, The San Francisco Chronicle, The Guardian and many more. Originally from France, Sebastien moved to London in the early 2000s where he pursued a career as a computer programmer for Thompson Reuters and Bloomberg. He subsequently left it all to explore his passion for travelling around the world with Stefan to hand, and thus Nomadic Boys was born.

This site uses Akismet to reduce spam. Learn how your comment data is processed.

This site uses Akismet to reduce spam. Learn how your comment data is processed.