Eech (Armenian Bulgur Side Dish) |
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Prep Time: 10 Minutes Cook Time: 45 Minutes |
Ready In: 55 Minutes Servings: 6 |
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A tangy, savory Armenian side dish that can be served warm, room temperature or cold. I first tried it at St. Mary's Armenian Church in Florida at their food fest and became instantly hooked. It is a mixture of bulgur (cracked wheat), onions, tomatoes, peppers and parsley. Ingredients:
1 large onion |
1/2 red pepper |
1/2 green pepper |
2 tablespoons olive oil |
1 (8 ounce) can tomato sauce |
2 tablespoons tomato paste |
2 lemons |
1 heaping tablespoon paprika |
salt and pepper |
1 cup fine bulgur |
1/2 cup chopped parsley |
Directions:
1. Chop onion and peppers into a small dice or pulse them in a food processor.
2. Heat oil in a large saute pan over medium heat and add diced vegetables.
3. Reduce heat to medium-low and saute 5-10 minutes until the vegetables are tender.
4. Add can of tomato sauce, tomato paste and the juice of the 2 lemons. Fill the tomato can with water and add that to the pan.
5. Bring to a boil and add paprika, salt and pepper.
6. Add the bulgur, remove from heat, cover the pan and let sit until liquid is absorbed and bulgur is tender (about 1/2 hour).
7. Stir in chopped parsley.
8. Can be eaten immediately, within a couple hours, or refrigerate and eat later.
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