Eech (Armenian Bulgur Side Dish)

Total Time
55mins
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.

Ingredients Nutrition

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.