Eech (Armenian Bulgur Side Dish)

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.

• Ready In: 55 mins
• Serves: 8
• Yields: 1/2 cup servings

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.