Pourgouri Meh Loukanika

Bulgar Wheat served with Spicy Cypriot Village Sausage

This was a midweek dish Stede would make and it would normally have been served with pork. She would trim the fat from belly of pork, cut it into lardons and fry it to make something that resembled pork scratchings. Always served with plenty of natural yoghurt.

For this version we have not used lardons but gone with one of our favourites to accompany this dish, Loukanika cooked in red wine.. Trust us, it’s delicious….