Eech (Armenian Bulgur Side Dish)
At a Glance
- Prep
- 10 minutes
- Cook
- 45 minutes
- Total
- 55 minutes
- Servings
- 1/2 cup servings, 8 serving(s)
Categories
- Grains
- Side Dish
- Armenian
- Stovetop
Dietary
- Vegan
Allergens
- Wheat
Servings & Nutrition
Original recipe serves 8. Current scale: 1x.
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.
Hands-Free Mode Off
Equipment
Knife, cutting board, large saute pan with lid, measuring cups, measuring spoons, citrus juicer
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
Instructions
Chop onion and peppers into a small dice or pulse them in a food processor.
Heat oil in a large saute pan over medium heat and add diced vegetables.
Reduce heat to medium-low and saute 5-10 minutes until the vegetables are tender.
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.
Bring to a boil and add paprika, salt and pepper.
Add the bulgur, remove from heat, cover the pan and let sit until liquid is absorbed and bulgur is tender (about 1/2 hour).
Stir in chopped parsley.
Can be eaten immediately, within a couple hours, or refrigerate and eat later.
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