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This classic Armenian dish is made of bulgur wheat, and can be served hot or cold. Eetch is simple, healthy, filling, and also vegan and nut free. The perfect side dish, or even meal, serve it with dinner, as a vegetarian friendly BBQ side, or at your next family picnic.
Author: The Gentleman’s Plate
Recipe type: Side Dish
Cuisine: Armenian
Serves: 4
INGREDIENTS
- 1 cup Fine Bulgur (#1 or fine coarsness)
- 3 Tbsp. extra virgin olive oil
- 1 medium Onion
- 1 tsp. Minced Garlic (about 2-3 cloves)
- 1½ tsp. Salt
- ½ tsp. Pepper
- 1 tsp. Paprika
- 1 tsp. Cumin, ground
- ½ to 1 tsp. Cayenne Pepper (per your taste)
- 8 oz. Can of Tomato Sauce
- 12 oz. Water
- 2 Tbsp. Tomato Paste
- 3 Tbsp. Lemon Juice
- ½ cup Parsley, chopped
- 4 pcs. Green Onions, chopped
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INSTRUCTIONS
- Wash your bulgur in a large bowl 2-3 times, or until the water runs fairly clear
- Also wash your parsley, and remove as many of the stems as possible (some smaller stems are okay), chop it and set it aside; wash your green onions, and chop them as thinly as possible (both greens and whites), set them side for later as well
- In a medium sauté pan that has a lid (important!), heat your cooking oil on medium-high heat, and sauté your onions for 3 minutes or until translucent
- Add in your garlic, spices, salt, and pepper, cook for 30 seconds before adding your tomato sauce and water, followed by the tomato paste; let this come to a simmer
- Once the sauce has come to a gentle simmer, add in your washed bulgur wheat and mix well; let this cook for 3 minutes allowing the wheat to soak up the water and heat up; if it’s looking a little dry, add in more water as needed (we want a very thin sauciness to it)
- Turn off the heat and add your chopped herbs and lemon juice; mix well, and cover the pot with the lid and let it steam for a minimum of 30 minutes (no peaking! the steam has to really cook the grains through)
- Serve on a platter with sliced lemons, chopped parsley for garnish, and a drizzle of olive oil (optional)
- *coutesy of thegentleman’splate
