Armenian Bulgur Wheat And Lentils With Sweet Peppers Recipes

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.

ARMENIAN LENTIL AND BULGUR CAKES

Steps:

• Combine lentils, water and salt in heavy saucepan.
• Bring to boil; simmer until lentils are tender, about 20 min, adding more hot water if needed.
• Add 1/2 cup of the butter and all the bulgur; simmer 2-3 minute Remove from heat and cover; set aside 15 minute.
• In heavy skillet, melt remaining 1/4 cup butter over med heat.
• Add onion and saute until golden brown; stir frequently.
• In large mixing bowl combine sauteed onions with lentil and bulgur mixture.
• Wet hands in warm water and knead mixture until well blended, 2-3 minutes.
• (Wet hands again as needed).
• Add 3 Tbsp each: peppers, green onions, parsley and mint to mixture and mix well.
• Adjust seasonings to taste.
• Keeping hands moistened, form mixture into 1/2" thick patties.
• Arrange on serving dish; sprinkle with reserved sweet pepper, green onions, parsley and mint.
• Season to taste with paprika.
• (If you prefer your kibbee baked, place on oiled baking sheet and place in 375F oven until golden brown-- I never do this so am not sure how long it would take- 10-15 min?).

ARMENIAN BULGUR WHEAT AND LENTILS WITH SWEET PEPPERS

Steps:

• Combine the lentils and broth in a saucepan. Bring to a boil, reduce to medium heat, and cook covered for 20 minutes. Drain the liquid, then add water to make 2 cups and reserve.
• Meanwhile, saute the peppers in 1 tablespoon of the oil on medium heat, stirring often, for 10 minutes. Remove and set aside.
• Saute the onion in 2-3 tablespoons oil, on medium heat, for 12 minutes or until lightly browned.
• Add half of the onions to the lentils. Add the reserved liquid, salt to taste, and the bulgur wheat. Bring to a boil, reduce heat to medium, and cook covered for 20 minutes.
• Remove cover, turn off the stove, and add the peppers and the remaining onions. Do not stir, allow to sit for 10 minutes.
• Add the black pepper, paprika and cayenne pepper, and green onion, and toss to mix spices and ingredients.