Bulgur
Pourgouri
Πουργούρι
Cyprus
Coarse cracked wheat toasted in oil with vermicelli and onion, then steamed in stock until fluffy.
Original eatfuls sticker artwork
What it is
A closer look at Pourgouri.
Coarse cracked wheat toasted in oil with vermicelli and onion, then steamed in stock until fluffy.
What to look for
Know it when you find it.
The default starch beside afelia and grilled meat. It should be separate and slightly nutty, never sticky.
Where it belongs
Origins and
traditions.
Food rarely respects a border. These are the places the dataset connects most strongly to Pourgouri.
Names around the table
One food, more than one name.
Keep exploring
If this caught your eye…
Balearic Islands, Spain
Menorcan Cracked-Wheat Bake
Arròs de la terra
Menorcan Cracked-Wheat Bake, locally arròs de la terra, combines broken wheat with pork, sausages, potato, tomato, and garlic before baking.
Lebanon
Bulgur
برغل
Wheat parboiled, dried and cracked to different grades, from the fine grain in tabbouleh to coarse pilaf bulgur.
Cyprus
Afelia
Αφέλια
Pork cubes marinated in red wine and cracked coriander seed, then braised in the same wine until the sauce reduces to a glaze.
Cyprus
Anari
Αναρή
Fresh whey cheese made from the liquid left over from halloumi, soft and barely salted, or salted and dried hard for grating.
Paphos, Cyprus
Apochti
Απόχτι
Pork loin salted, soaked in wine and coated in ground coriander and cinnamon, then dried without smoking.
Greece
Avgolemono
Αυγολέμονο
Greek egg-lemon sauce or soup: whisked eggs and lemon juice tempered into broth, silky and tangy. Used as a sauce for dolmades and meatballs, or as a chicken soup, a national staple.
Turkey
Ayran
Ajran
Ayran is a cold drink of yogurt, water and salt, whisked until lightly foamy. In Bulgaria it is a summer fountain and meal drink, never a sweet yogurt.
Lebanon
Baklava
بقلاوة
Layers of paper-thin phyllo brushed with butter and filled with chopped walnuts or pistachios, baked crisp then drenched in lemon- or rose-scented sugar syrup. One square, cut diamond-small, is the shared Ottoman dessert of the whole eastern Mediterranean.