Bulgur with vermicelli is a delicious substitute to a side of rice. It is nutty and buttery in flavor and is texturally pleasing. It is versatile as it can be paired with so many foods.
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What is Bulgur With Vermicelli?
Also known as vermicelli bulgur, it is made from coarse burghul that has been cooked with caramelized vermicelli pasta which has been broken into small pieces.
It is used as a side, similar to the way rice is used.
This is a classic Lebanese side dish that is always served with potato stew. It is known in Arabic as “Burghul bil Shaariyeh”.
Shaarieyh translates from Arabic to English as hair which references the hair like pasta.
😋Why You’ll Love This Recipe
- A naturally vegan Lebanese recipe*
- Works well with so many foods, use it as a side of rice substitute
- Dietary friendly - vegan*, soy free, corn free and nut fee
✔️Ingredients You’ll Need
Notes on some of the ingredients, the full list of ingredients and their measurements can be found in the recipe card below.
Coarse bulgur is the main ingredient of this recipe. Do not use fine burghul. Generally speaking a #3 size is ideal.
Vermicelli pasta or short cut angel hair pasta. Ensure there is no egg in the ingredients. If using bales of vermicelli pasta, these can be crushed with your hands to create smaller cuts of noodles. Do not over crush the pasta as you do not want tiny bits which burn easily.
Olive oil, salt and water are used to cook the two aforementioned ingredients.
🍛How To Make Bulgur With Vermicelli
Step 1 - In a pot, over high heat, add olive oil and vermicelli and continuously stir until golden brown.
Step 2 - Add cracked coarse burghul, water, salt and give it a thorough stir. Bring to a boil with the lid on. Turn heat down to medium and cook for 15 minutes until the water has completely been absorbed. Allow the pot to stand for 5 minutes prior to opening the lid. Serve warm.
⭐ Pro Tips
I have been caught out with not having the correct sized cracked bulgur, I have used whole burghul which I quickly pulsed in a spice grinder (do not over pulse). Whilst the texture was different, it did work. You can see it in the pictures.
The vermicelli will take a few minutes to turn golden brown, however do note that once the vermicelli does start changing color it can burn very quickly, so be prepared to add the rest of the ingredients quickly.
Rather than just salt and water, a vegetable broth can be used instead.
Typically a combination of olive oil and butter is used to caramelize the vermicelli pasta.
Vermicelli burghul can be served and used as an alternative to a side of rice.
It is always served as a bed for Lebanese potato stew known as Ousiyeh or yakhnet batata.
You could even have it with the following stews;
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.
A similar dish is Lebanese vermicelli rice.
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Bulgur With Vermicelli (Burghul Bil Shaariyeh)
- In a pot over medium - high heat, add oil and vermicelli and continuously stir until golden brown.½ cup Vermicelli pasta, ½ tablespoon Olive oil
- Add cracked coarse bulgur, water, salt and stir thoroughly. Bring to a boil with the lid on. Turn heat down to medium and cook for 15 minutes until the water has completely been absorbed. Allow the pot to stand for 5 minutes prior to opening the lid. Serve warm1 cup Coarse bulgur, 2 cups Water, ½ teaspoon Salt
N.B., nutrition info is an estimate based on an online nutrition calculator. This will vary based on the specific ingredients you use.