Spinach and Roasted Tomato Pourkouri (Bulgur)



This dish brings me so much joy and nostalgia. Pourkouri aka Bulgur is used in the Cypriot cuisine in many dishes, especially as a side. My mum always substituted rice for bulgur when making the popular Greek dish Spanakorizo. This flavourful side dish or main has sauté onions, lots of Spinach and tomatoes. I have giving it an extra sweetness of flavour by roasting the tomatoes with olive oil and brown sugar to give this traditional dish an extra boost of flavour. Its one of my favourites to enjoy not only during lent but also all year around. Makes a perfect pairing for all meat dishes, especially with lamb and fish with a side of Greek yogurt. In my recipe below, I state to cover the pan with a tea towel once its cooked, this is a little tip my mom uses for a fluffier texture and I am sharing it with all of you! 




2 cup heirloom cherry tomato

1 tbsp brown sugar

4 tbsp olive oil

1 medium sweet onion, finely diced

4 cup low salt vegetable stock

2 cup medium bulgur

1 tsp salt

1 tsp fresh ground pepper


Preheat oven to 400 F. Line a large baking sheet with parchment paper

In a medium bowl, toss tomatoes with brown sugar and 2 tbsp of olive oil.

Roast in preheated oven for 20 minutes until soft and have released their juices. 

In the meantime, in a large sauce pan, heat oil over medium heat.

Add onions and sauté for 5-6 minutes until soften and golden. 

Stir in spinach and add vegetable stock. 

Bring to a boil and add bulgur. Reduce heat to low, cover & cook for 12-15

minutes until liquid has been reduced. 

Turn off heat,  remove lid and mix in tomatoes with their juices. Cover top of pan with a tea towel and place lid back on top of tea towel and let stand for 5-7 minutes for bulgur to slightly cool.

 Fluff with fork and season with salt and pepper.  Serve with lamb and  Greek yogurt.


Copyright © 2016 Irene Matys.

All Rights Reserved.

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