Eech Armenian Bulgur Side Dish Recipes

EECH (ARMENIAN BULGUR SIDE DISH)

Eech (Armenian Bulgur Side Dish) image

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.

Provided by mommycook

Categories Grains

Time 55m

Yield 1/2 cup servings, 8 serving(s)

Number Of Ingredients 11

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

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.

Nutrition Facts : Calories 116.7, Fat 3.8, SaturatedFat 0.5, Sodium 188.1, Carbohydrate 19.7, Fiber 4.9, Sugar 3.5, Protein 3.3

ARMENIAN BULGUR SALAD (ITCH OR EECH)

Armenian Bulgur Salad (Itch or Eech) image

This Armenian Bulgur Salad, called Itch or Eech, is so similar to tabbouleh, but with much less parsley and much less chopping. It's such an easy, delicious fresh grain salad, filling enough for lunch or perfect as a side dish with dinner.

Provided by Caroline

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
1 large onion (finely diced)
1 large green bell pepper (finely diced)
4 cloves garlic (minced)
2 cups chopped tomatoes or 15 ounce can petit diced tomatoes
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 cup water
2 cups fine bulgur
juice of one large lemon
4 to 5 medium green onions (sliced)
1/2 cup chopped fresh parsley
extra virgin olive oil for drizzling

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.

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