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–+ servings
a white bowl filled with cooked bulgur with vermicelli
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5 from 23 votes

Bulgur With Vermicelli (Burghul Bil Shaariyeh)

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.
Cook Time15 minutes
Total Time15 minutes
Course: side
Cuisine: Lebanese, Middle Eastern
Diet: Vegan
Servings: 4 servings
Calories: 243kcal
Author: Janelle Hama

Equipment

Ingredients

  • 1 cup Coarse bulgur #3
  • ½ cup Vermicelli pasta crushed
  • 2 cups Water
  • ½ teaspoon Salt or to taste
  • ½ tablespoon Olive oil

Instructions

  • 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 warm
    1 cup Coarse bulgur, 2 cups Water, ½ teaspoon Salt

Video

Notes

Vermicelli bulgur can be eaten as an alternative to a side of rice. 
Lebanese potato stew known as Ousiyeh or yakhnet batata is always served on a bed of burghul bil shaariyeh.

Nutrition

Calories: 243kcal | Carbohydrates: 51g | Protein: 5g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Sodium: 356mg | Potassium: 152mg | Fiber: 7g | Sugar: 0.1g | Vitamin A: 3IU | Calcium: 21mg | Iron: 1mg