Stuffed tomatoes with pourgouri (bulgur wheat pilaf)
Cooking for your family it’s not an easy matter! Even if your children love a certain meal, very soon they get borred with it. In that case you have to be creative and present the same thing in a different way.
That’s what I did with pourgouri pilafi – bulgur wheat pilaf…. I served it in a different way, that I find quite appealing, and my children loved it!
For this recipe you need:
- 15 tomatoes (not very big)
- 1 cup bulgur wheat
- 2 onions chopped
- 3-4 fresh onions chopped
- 50gr pine nuts
- 2-3 tbsp parsley chopped
- salt, pepper
- olive oil for cooking
Cut the top of the tomatoes and with the help of a small spoon empty the inside of them and keep it aside.
Use a deep pan and before adding any oil, roast the pine nuts until they get a nice golden color and keep them aside.
Pour olive oil in the pan and add onions. Cook until they are soft. Add the fresh onions. Stir and cook until they are soft. Add the pourgouri. Stir from time to time for about five minutes. Add the inside of the tomatoes that you kept aside and stir until the tomato juice is absorbed. Add salt and pepper and stir. Finally add the parsley and pine nuts. Stir and remove from fire. Let it rest for a few minutes so all the flavors will mix together.
Take one by one each tomato and fill it with the pourgouri and use the top of the tomato as a lid. (If any of the pourgouri mixture is left just serve it as pilafi). Put them in a pan, sprinkle with some olive oil, cover with foil paper and cook in the oven for 30-40 minutes, until the tomatoes are soft.
You can serve it warm or cold (is even more tasty). Enjoy it with meat, yogurt and salad!
Another recipe of “pourgouri pilafi” by Giannis Onoufriou.