Bulgur with Vermicelli

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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.

a white bowl filled with cooked bulgur with vermicelli — Burghul bil Shaariyeh

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, 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

coarse bulgur, vermicelli, salt, olive oil in white bowls

Here are notes on some of the ingredients, the complete list 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.

a bowl of cooked burghul with vermicelli topped with green herbs

FAQ

Why use a coarse bulgur when making vermicelli bulgur?

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.

What is the difference between bulgur, burghul and burgul?

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.

Did you make this? I'd love to know! Leave me a comment below with a ★★★★★ star rating or tag @plantbasedfolk on social media.

Recipe

Bulgur With Vermicelli

A simple and satisfying dish combining the nutty flavor of bulgur with the rich, caramelized taste of vermicelli. This bulgur with vermicelli pilaf is a versatile side dish that pairs well with a variety of main courses, adding a delightful texture and flavor.

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Course: side

Cuisine: Lebanese, Middle Eastern

Diet: Vegan

Cook Time: 15

Total Time: 15

Servings: servings

Author: Janelle Hama

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.
½ cup Vermicelli pasta, ½ tablespoon Olive oil
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.
1 cup Coarse bulgur, 2 cups Water, ½ teaspoon Salt

Video

Notes

A combination of olive oil and butter (dairy free) can also be used to caramelize the vermicelli pasta. Use a ratio of 50:50 if you would like to do this.

Vermicelli bulgur can be eaten as an alternative to a side of rice.

Lebanese bulgur with tomatoes is another pilaf you would like.

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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