Bulgur Pilaf ( Pourgouri )

Greek Bulgur Pilaf

This is another family favorite. I think of it as the Greek alternative to the American Macaroni and Cheese. WAY healthier, but still that nice simple dish that Moms cook for kids when they want something basic and comforting. And, it's loved by people of all ages, and served in lots of restaurants.

There are two ways to make it - classic and my shortcut method. I'll share both here. Either way, the dish takes about the same amount of time as a meal from the boxed-pasta-or-rice-dinner-aisle in the grocery.

Bulgur Pilaf

Saute till translucent

2 tsp to 4 tablespoons oil (your choice how much to use)

1 or 2 onions, diced

Add and saute till golden brown

3oz (75g.) vermicelli, broken (about 3/4 cup - broken spaghetti will do in a pinch)

Add and bring to a boil

2 C Bulgur *

4 c cups water

1 large crumbled bouillon cube or 1 Tablespoon bouillon powder

1 can (15 oz) diced tomatoes, with juice (or equivalent fresh diced)

salt and black pepper

Cover and reduce heat. Simmer 20 minutes, till liquid is absorbed.

Remove from heat and allow to stand 10 minutes. Fluff with a fork

Serve with lots of raw, chopped veggies

Shortcut Bulgur Pilaf

Saute (this step may be skipped if desired - the toasted pasta is a nice touch, but not absolutely vital)

1 teaspoon oil

3 ounces broken vermicelli or broken spaghetti (about 3/4 cup)

Add

2 cups Bulgur*

4 cups water

3 cups Yachni Sauce

Cover and reduce heat. Simmer 20 minutes, till liquid is absorbed.

Remove from heat and allow to stand 10 minutes. Fluff with a fork

Salt and Pepper to taste.

Serve with lots of raw, chopped veggies

Tips for dining with omnivores: This dish goes very well with a dollop of Greek yogurt on top. It also may be used as a starchy side-dish for any meat meal.

*Some information on Bulgur: Bulgur is often thought of as interchangeable with Cracked Wheat. I actually thought that was the case till I did some research recently when my Bulgur Pilaf was sticky. Bulgur is parboiled and dried before packaging, Cracked Wheat is not. Which means that Bulgur can be soaked instead of cooking when making dishes like Tabbouleh. Cracked Wheat should be cooked, and has a longer cooking time than does Bulgur. From my observation, it is also more likely to end up a little sticky (similar to the way long grain rice can be if cooked improperly). This recipe uses Bulgur, but Cracked Wheat may be substituted in a pinch - see pictures below with captions.

Here is a canister of Bulgur (on the bottom) with Cracked Wheat (on the top).

I experimented with Toasting the Cracked Wheat to give it some of the
Pre-cooked quality that Bulgur has. I stirred it in the dry skillet over medium-high
heat till it seemed toasted (probably about 15 minutes). It did seem to work more nicely in my recipe after
I did this : ) I imagine toasting in the oven would also work, but I did not experiment with that.

This is being shared on
Food on Friday 

Indian Spiced Blackeye Peas over Rice

Indian Spiced Black-eyed Peas

This dish is packed with flavour. Beans and Rice or Beans and Bread - a protein combination every bit as complete as Steak - without hurting your arteries. And, this incredibly flavorful dish is the furthest thing from bland or boring.

To top that all off, it's made with the Yachni sauce you have on hand, and comes together in minutes (about 15, counting simmering time - and that's if you're like me - a little slow moving in the kitchen). If you do not have Yachni on hand, read the note below for subbing from scratch : )

Put on a pot of Basmati rice before you start cooking, unless you have some on hand in the freezer, or prefer to have bread with your beans.

Indian Spiced Black-eyed Peas over Rice
In a large skillet or Dutch oven, simmer about 10 minutes to combine flavours
4 cans Black-eyed Peas (or 6 cups home-prepared), drained
3 cups Yachni *
1/4 cup fresh Ginger Paste (I use the jarred kind)
1/4 cup minced Garlic (I also use the jarred kind)
2 teaspoons ground Coriander
1 1/2 teaspoons ground Cumin
1 teaspoon ground Cardamom
 - Heat of your choice maybe added if desired, although the Ginger in this recipe already adds a fair amount of spiciness.
Dash lemon juice.

Serve over prepared Basmati Rice, or with and Indian Flatbread, such as Naan.

* If you do not have Yachni on hand, substitute as follows: Sautee 1 1/2 cups chopped onion, adding the garlic & ginger near the end of the sauteeing time, add the spices, then 2 cans of chopped tomatoes with their juice. Add the Black-Eyed Peas and simmer to blend flavors. Add lemon juice shortly before removing from the heat.

This dish freezes well if you want to make it in advance.

Tip for dining with Omnivores: the flavours of this dish would lend themselves well to some shredded chicken being stirred in. Also, a raita may be served on the side.

Greek Chickpea Stew ( Revythia )

This is another Greek dish that traditionally done, takes hours. This is the traditional way: Use dried, whole chickpeas. Soak them overnight in water with a little baking soda. The next day, put them between two layers of kitchen towels, and roll them with a rolling pin till they split in half. Remove all the skins. Prepare Sauce, and simmer sauce with halved chickpeas on the stove top for about 3 hours, until tender. About halfway through cooking time, add sliced celery OR spinach.

It is my theory that the chickpeas were traditionally split to reduce cooking times and save very expensive fuel.

In modern times, pre-split and skinned chickpeas may be bought, but I have been unable to find any here in the US. (Indian Chana Dal is split, skinned chickpeas, but it is a much smaller chickpea than the European type).

I have hand-split chickpeas before, and, well, either I'm not good at it, or it is a VERY time consuming task for everyone. I decided they taste fine whole ; )

Here is my modern, American method:

Revythia
Soak in refrigerator: 2 cups Chickpeas in water with 1 or 2 teaspoons Baking Soda* added. 
The next day, drain and rinse Chickpeas
Place in Crock
2 Cups Dry, Soaked Chickpeas* (I buy them in the Indian Grocery as Kabuli Chana)
5 to 6 Cups water (depending how soupy you like it)
5 Cups Yachni

Cook in Slow Cooker or Crock Pot on High
for 9 or more hours (it is VERY hard to overcook Chickpeas!)

In the last hour of cooking time, add
4 stalks sliced Celery OR add a bag of Thawed Frozen Spinach (Personally, I much prefer the Spinach : )

Serve with Bread & Salad.

* Baking Soda really helps tenderize the beans, and helps compensate for cooking them in a Tomato-based sauce, which normally would toughen them.

This freezes well.

Slow Cooker Method 2
(not quite as tasty, but if it's what you have on hand, it's not too bad )
3 15 oz cans drained chickpeas
4 to 5 cups Yachni
3 stalks sliced celery
Cook on Low 6 hours.

Tip for dining with Omnivores: this dish is quite hearty and requires no added meat to be filling for anyone, but you can always add a grilled bit of pork or chicken on the side for someone who really wants meat at every meal.

Peas and Artichokes Yachni ( Arakas kai Anginares Yachni, Mpizelia Kai Anginares Yachni )

Here's another delicious and super quick and simple dish to make with that Yachni Sauce!

Peas and Artichokes Yachni
Combine in pot or Slow Cooker
2# of Green Peas
1 bag or can (about 10oz) of Artichoke Heart quarters
6 or 7 cups Yachni Sauce

Cook in slow cooker on high for 2 to 3 hours, or on stove top, simmer till peas begin to loose their bright green color (about 30 minutes)

Serve with Crusty Bread, Dips, Olives, & Salad.

Tip for Dining with Omnivores: This, like the Green Beans & Okra Yachni dishes, is not only a great vegan entree, but also a nice side-dish to go with a meat and potatoes meal.

Notice how much brighter green the peas are before cooking.

Vat O' Yachni ( Basic Recipe for Greek Batch Cooking )

The last two posts were for dishes with the word "Yachni" in their name. There are lots more dishes that use this sauce as a central component. Once the sauce is made, the dishes become almost instant -  easier than most supermarket meal kits, or meals-in-a-box - but both tastier and healthier.

If you have a big freezer, you can prepare several of these dishes all at once quite easily by making the sauce, and then using the sauce to combine with other ingredients to make several meals in a very short amount of time. Then you can plan to have, say, every Wednesday night become "Greek food night."

If you have a small freezer (the one above the fridge, like I have), then you can prepare the sauce all at once, and each week (if you make several meals at once), or even on the spur of the moment when  you want a Greek-style meal, combine it with just a few other ingredients, and be ready to go - like a meal kit in your freezer!

Most of the meals from this sauce may be made either in the Slow Cooker or on the stove top, according to your preference.

This sauce only requires brief simmering, as it will simmer more when it is cooked with other ingredients for the assembly of the meals.

Here's the plan - you make the sauce the same way as the "Yachni" sauce that was in the Fasolakia Yachni recipe (Greek Green Beans), but just quadruple the recipe. You will need at least an 8 quart pot. If you don't have one that big, then just use the Double Recipe, given further below.

Vat O' Yachni

Saute:

1/3 cup Extra Virgin Olive oil (or up to 1 cup, depending on your taste)*

2 12oz bags frozen chopped onions (or 6 cups fresh chopped onion)
2 Tablespoons Garlic






Then add:
2 #10 cans chopped tomatoes with juice (or 14 regular cans - 15oz each)
4 Bay Leaves
1/3 cup dry Parsley
6 Tablespoons (one small can) Tomato Paste
2 teaspoons Salt (or to taste)
1/2 teaspoon Pepper

Bring to a simmer, and simmer, stirring occasionally, for 15 minutes.
Ready for use immediately, or may be frozen in 4 batches (5 or 6 cups per batch) for future use.


Double Batch Yachni
(for smaller freezers or smaller families)

Saute:

3 Tablespoons Extra Virgin Olive Oil (or up to 1/2 cup, depending on your taste)*

1 12oz bag frozen chopped onions (or 3 cups fresh chopped onion)
1 Tablespoon Garlic
Then add:

1 #10 can chopped tomatoes with juice (or 7 -  15oz cans)

2 Bay Leaves
3 Tablespoons dry Parsley
3T Tomato Paste
1 teaspoon salt
1/4 teaspoon pepper

Bring to a simmer, and simmer, stirring occasionally, for 15 minutes.
Ready for use immediately, or may be frozen in batches (5 or 6 cups per batch) for future use.


*To be authentic, these dishes traditionally have a LOT of oil. If you like less or none, it will still taste good (I've made it with none) but it will lack some authenticity.

This Sauce Makes these Recipes:
 Bulgur Pilaf ( Pourgouri )
Greek Bean Soup ( Fasolia Yachni )
Greek Chickpea Stew ( Revythia )
Greek Giant Beans ( Gigantes )
Greek Green Beans ( Fasolakia Yachni )
Greek Okra & Tomato Stew ( Bamies Yachni )
Greek Peas & Artichokes Yachni
Greek Stuffed Veggies ( Gemista )
Indian Chickpeas in Ginger Sauce over Rice
Indian Spiced Blackeye Peas over Rice
Red Lentil Soup - Moroccan or Sephardic Styles
Stuffed Eggplant
Tofu Creole