Perfect accompaniment to any meat dish, especially pork afelia.

Ingredients (serves 2-4 as side):

• 2 tablespoons oil (ground nut or sunflower)
• 1 medium onion, finely chopped
• 25g vermicelli
• 100g pourgouri  (boulgouri, burghul, course cracked wheat)
• 1/4 litre of water or vegetable stock

Finely chop the onions and fry in oil for around 5 minutes in a deep pot until soft and transparent. Add vermicelli and fry 1 minute longer and add stock or water

and bring to the boil.

Wash pourgouri in a seive in cold water and add to the pan and bring to the boil. Add lid to the pan and simmer for 15 minutes until the water evaporates.

Remove from heat and place a kitchen towel over the pan and replace the lid to absorb more of the moisture.

Serve with yoghurt