Assyrian Dishes © ALL RIGHTS RESERVED. 

Gurgur with Chicken


  • Boil the chicken in cold water in a pot until tender
  • Drain the water from the chicken when it's cooked
  • Shred the chicken in pieces
  • Wash & strain the bourghoul
  • Add the oil in a pot on high heat
  • Add the chicken and fry for a couple of minutes
  • Add the crushed tomatoes, salt & chicken stock and cover on simmer for a couple of minutes
  • Add the bourghoul and stir
  • Add boiling water, stir and cook on low heat for 1/2 an hour

2 ½ cups Bourghoul / Bulgur #3 with Vermicelli pasta or medium size
400gms Crushed Tomatoes
2 Chicken Breast Fillets
1 teaspoon Salt
1 teaspoon Chicken Stock Powder
4 tablespoons Light Olive Oil
2 ½ cups Boiling Water