The Pligouri at Delphi

Name: The Pligouri at Delphi
Cuisine: Greek
Ingredients: 5 to 6 cups boiling light broth of your choice as needed; Salt; Pepper from the mill; 3 ounces feta cheese, crumbled; 3 tablespoons light olive oil; 1 large yellow onion, very finely chopped; 2 cups medium bulgur; 3 scallions, finely sliced

Preparation info

FCR to FFR—
6
servings

Difficulty
Easy

Appears in

The New Making of a Cook

By Madeleine Kamman

Published 1997

About

Because of the feta, this recipe should be considered full fat for heart patients.

This is a memory of a lunch served in Delphi on a terrace facing the unending and magnificent sea of olive trees, which fills the valley of Delphi below the ancient temple, their leaves scintillating in the Greek sunshine.

Ingredients

3 tablespoons light olive oil
1 large yellow onion, very finely chopped
2 cups

Europe
Greece
France
Delphi
Lunch
Vegetarian

Method

Heat the oil in a heavy pot over medium heat, add the onion, and cook, stirring, until golden. Add the wheat and toss until well mixed with the oil. Keep tossing for a few minutes. Add 5 cups of the broth. Cover the pot with several layers of paper towels and the pot lid and bake in a preheated 325°F oven for 28 to 30 minutes. Taste for doneness; the grains should be firm, al dente. Correct the