Eech Armenian Bulgur Side Dish Recipes

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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

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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  • In a medium-sized saucepan, sauté 3/4 of the chopped onion and all of the chopped pepper in olive oil until soft. (Save the other 1/4 of the chopped onion to mix with parsley for topping.) Add tomato sauce, water, red pepper paste, if using, lemon juice and seasonings. Stir well; bring to a boil and let simmer for 10 minutes. Remove from heat.
  • Add bulgur, stirring well. Stir in 3/4 of the chopped parsley, reserving the rest for the the topping. Set aside to cool.
  • When cool enough to handle, scoop the eech into a 1/3 cup dry measure for a uniform shape when it is inverted onto a platter.
  • To Serve: Sprinkle the tops with the reserved mixture of onions and parsley. If you prefer, serve eech in a serving bowl, drizzled with olive oil and garnished with the chopped parsley and onion.

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