• --- 1 ½ tablespoons (10g) dried coriander, crushed
For the Pourgouri
• --- ⅓ cup (85ml) olive oil
• --- ½ cup (75g) onion, finely chopped
• --- ½ cup (70g) vermicelli
• --- ¾ cup (200g) fresh tomato, grated
• --- 1 teaspoon (5g) sugar
• --- 1 liter (4 cups) water
• --- 1 ½ teaspoons (12g) salt
• --- 1 vegetable stock cube (optional)
• --- 1 ½ cups (340g) pourgouri (bulgur wheat) for pilaf
METHOD
1. In a pot, add the olive oil and sauté the meat until browned on all sides, about 15 minutes. Remove most of the oil, leaving a little in the pot, and pour in the wine.
2. Allow it to boil and the alcohol to evaporate, about 7-8 minutes, then add the water. Bring it to a boil, then reduce the heat and simmer for 40 minutes.
3. Stir occasionally. Uncover the pot, add the salt, pepper, and one tablespoon of coriander. Simmer for another 20-30 minutes or until the meat is cooked through.
For the Pourgouri:
1. In a small pot, add the olive oil and sauté the onion until it starts to get some color, for 3-4 minutes. Then, add the vermicelli and stir until it's toasted, about 3-4 minutes.
2. Let the vermicelli get a nice color, as this is what will give our pourgouri its delicious flavor. Add the tomato, sugar, and stir. Pour in the water, salt, and the vegetable stock cube, if using, and when the water comes to a boil, add the pourgouri.
3. Stir well, reduce the heat, cover the pot, leaving a small gap, and simmer for about 7 minutes.
4. Stir and continue simmering until all the water has evaporated. Turn off the heat, cover the pot with a kitchen towel to absorb the moisture, and then place the lid on top.
5. Let it rest for 5-10 minutes, then serve the pourgouri with the afelia.
