Armenian Bulgur Parsley And Tomato Salad Eetch Or Mock Kheyma Recipes

ARMENIAN BULGUR SALAD (ITCH OR EECH)

Steps:

• In a large sauté pan over medium high heat, warm the olive oil then cook the onions and green pepper just until the onion begins to soften, about 8 minutes. Add the garlic and cook for just one minute. Add the chopped tomatoes, salt, pepper and cayenne and cook covered for 10 minutes. Add the water and bulgur. Stir to coat the bulgur. Cover and cook on low heat for 10 more minutes. Remove from the heat, stir and cover for an additional 10 minutes.
• Allow to cool to room temperature. Stir in the lemon juice before refrigerating.
• Top with green onion, fresh parsley and a drizzle of extra virgin olive oil before serving.

ARMENIAN BULGUR, PARSLEY AND TOMATO SALAD {EETCH OR MOCK KHEYMA}

Steps:

• Add the bulgur and tomato sauce to a large bowl and stir to combine. Let the mixture sit at room temperature for 30-60 minutes.
• Add the remaining ingredients to the bowl and stir to combine. Taste and adjust the seasonings, if desired.
• Refrigerate until well chilled. You can serve this as a salad, or as a topping for bread and crackers.
• Leftovers can be stored in an airtight container in your refrigerator for 2-3 days.

EECH (ARMENIAN BULGUR SIDE DISH)

Steps:

• 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.