A simple and satisfying dish combining the nutty flavor of bulgur with the rich, caramelized taste of vermicelli. Bulgur with vermicelli pilaf is a versatile side dish that pairs well with a variety of main courses, adding a delightful texture and flavor.
What is Bulgur With Vermicelli?
Also known as vermicelli bulgur, this fluffy pilaf is made from coarse bulgur cooked with caramelized vermicelli pasta.
It serves as a side dish, similar to rice, and is a classic Middle Eastern/Lebanese dish known as "Burghul bil Shaariyeh" in Arabic.
"Shaariyeh" translates to "hair" in English, referencing the hair-like pasta.
I always prepare this pilaf as the bed for a hearty potato stew called yakhnet batata, just like my mother taught me. She made it for my siblings and I when we were children. The flavor combination is distinctively tasty.
Ingredients Highlight
The complete list of ingredients with measurements, can be found in the full recipe card below.
This simple pilaf is made with two main pantry ingredients: light-colored coarse bulgur wheat and vermicelli. Avoid using fine bulgur, as it will turn mushy instead of fluffy. Look for burghul graded as #3 (the size of each grain) and light in color for the best results. If possible, avoid the dark-colored kind (as cooked in lentils and bulgar pilaf).
Vermicelli pasta usually comes in bags of bales. Crush them with your hands to create smaller pieces (just like this vermicelli rice recipe), but don't overdo it to avoid tiny bits that burn easily during caramelization. Alternatively, you can use short-cut angel hair pasta.
If you’re vegan, make sure the pasta contains no egg.
Janelle's Tips
The vermicelli will take a few minutes to turn golden brown. Once it starts changing color, it can burn very quickly, so be prepared to add the rest of the ingredients immediately.
I also enjoy making vermicelli soup with vegetables, packed with veggies and chickpeas. It's a great way to use up any extra noodles.
Serving Suggestions
Vermicelli bulgur can be served as an alternative to a side of rice, try any one of these Lebanese stews. Some that I like with it include:
- Spinach stew
- Fasolia - kidney bean stew
- Bazella - stewed peas
Otherwise, try it with this spicy stew.
FAQ
Only coarse bulgur should be used to make vermicelli bulgur. Avoid fine bulgur. It will not cook the same and the texture of this dish will be drastically different, more mushy. Coarse bulgur cooks similarly to rice.
There is no difference between bulgur, burghul and burgul aside from the spelling and pronunciation. Typically, it is pronounced as boorr·ghool in Arabic, hence the spelling burghul.
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Recipe
Bulgur With Vermicelli
Ingredients
- 1 cup Coarse bulgur #3 grain size
- ½ cup Vermicelli pasta crushed into small (not tiny) pieces
- 2 cups Water
- ½ teaspoon Salt or to taste
- ½ tablespoon Olive oil see notes.
Instructions
- Start by heating ½ tablespoon of olive oil in a saucepan over medium-high heat. Add ½ cup of vermicelli pieces and stir continuously until they turn a golden brown color. Be attentive, as vermicelli can quickly burn once it starts to change color.
- Next, add 1 cup of coarse bulgur wheat to the caramelized vermicelli in the saucepan. Pour in 2 cups of water and add ½ teaspoon of salt. Stir everything thoroughly to combine. Bring the mixture to a boil with the lid on the saucepan. Once boiling, reduce the heat to medium and let it simmer for about 15 minutes, or until all the water is absorbed. Allow the pot to rest, covered, for an additional 5 minutes before serving the fluffy and aromatic pilaf warm.
Video
Notes
Nutrition
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.
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Nicola
So simple and delicious! Thank you for sharing!
Allie
Made this last week- turned out really flavorful! Always love your recipes!