Ich Recipes

ICH

Ich image

This is a Lebanese dish also known as Fried Onion Kufteh. You can eat this alone or wrap in in grape leaves and eat it.

Provided by ohcarolita

Categories < 60 Mins

Time 45m

Yield 8 serving(s)

Number Of Ingredients 9

Ingredients

1/4 cup olive oil
2 large onions, chopped fine
1 (28 ounce) can stewed tomatoes
1 cup tomato sauce
4 lemons, juiced
2 cups fine bulgur
1 bunch parsley, chopped fine
1 bunch scallion, chopped fine
1 large bermuda onion, chopped fine

Steps:

Saute the two large onions in olive oil for a few minutes. Do not brown. Add stewed tomatoes and tomato sauce and simmer, covered, for approximately 30 minutes. Remove sauce from heat and mix well with bulgar. Add lemon juice, salt to tasted, and black pepper. Keep stirring from time to time until bulgur absorbs all of the moisture and swells. This takes two hours. Add chopped parsley, scallions, and Bermuda onion. Mix well and serve cold.
Feel free to add green pepper, red, orange, or yellow for extra color. Add jalepeno for an extra kick.

Nutrition Facts : Calories 244.7, Fat 7.6, SaturatedFat 1.1, Sodium 409.8, Carbohydrate 41.8, Fiber 9.5, Sugar 8.1, Protein 6.8

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

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