Prep 10 mins
Cook 45 mins
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.
- 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
- 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.