Instructions: Heat the oil gently in a saucepan and saute the onion in it stirring until the onion becomes translucent.

Break up the vermicelli with your fingers and add it to the onion.

Continue to stir until the vermicelli becomes pale golden and aromatic about 3 minutes.

Rinse the bulgar in a fine sieve under running water and add it to the pan.

Stir to mix it in and add the chicken stock and seasoning.

Cover the pan and simmer gently for about 7 to 8 minutes until the mixture looks almost dry. Cover with a kitchen towel replace the lid on top and let it stand off the heat for at least 10-15 minutes.

It can wait like this for about hour.

When you uncover it you will be surprised by its lovely aroma.

Any leftovers can be successfully reheated the next day with a little added water.

This earthy dish from the island of Cyprus is quick and easy to prepare and it makes a delicious partner to grilled poultry and meat or casseroles of meat or vegetables. It goes well with plain yoghurt or a yoghurt sauce such as Sarimsakli Yoghurt (qv). It is the ideal standby dish as the basic ingredients can happily live in the store cupboard for a long time.

Serves 4

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