Mouth-watering Armenian Bulgur Recipe with a Twist!
Are you in search of a simple yet flavorful side dish recipe to complement your meal? Look no further than eech, the traditional Armenian bulgur salad that has become a staple in Middle Eastern cuisine.
As an Israeli chef, I have had the pleasure of incorporating Armenian dishes into my repertoire, and the eech salad has become one of my favorites. This dish features fine bulgur wheat mixed with fresh vegetables such as chopped onion, green pepper, and parsley. The mixture is then dressed with a blend of tomato paste, tomato sauce, olive oil, lemon juice and spices like paprika.
The result is a refreshing and savory accompaniment that just might steal the show from your main course. Not only is this dish vegan-friendly but it’s versatile enough to pair well with various entrees such as grilled meats or roasted vegetables.
In this recipe article, I will demonstrate how to prepare this delicious Armenian bulgur side dish so that you can add some unique flavors to your meals. Trust me; your taste buds will thank you!
Why You’ll Love This Recipe
Are you looking for a side dish that is nutritious and packed with flavor, but also easy to prepare? Look no further than eech, the delicious Armenian bulgur side dish! You’ll love this recipe because it offers a unique and satisfying blend of textures and flavors.
One of the things that sets eech apart from other side dishes is its use of fine bulgur wheat. This gives the dish a deliciously nutty, earthy flavor that pairs perfectly with the tangy notes of tomatoes and lemon juice. The combination of onion, green pepper, and parsley adds a refreshing crunch and herby freshness to each bite.
Another reason why this recipe makes for the ideal side dish is its versatility. Eech can be served alongside grilled meats or as a vegan main dish. The use of simple ingredients also means that it is perfect for adapting to dietary restrictions. For instance, if you have gluten intolerance, you can use gluten-free bulgur wheat.
But perhaps the best part about eech is how easy it is to prepare. All you need are some basic ingredients commonly found in your pantry, such as tomato paste, olive oil, and lemon juice. The cooking process is straightforward and takes only about 30 minutes to complete.
Finally, eech will transport your taste buds to the Middle East with its authentic Armenian flavors. It’s no wonder why this recipe has stood the test of time – it has been passed down for generations in Armenian families! Trust me, once you try this delectable bulgur salad eech yourself, it’s bound to become one of your go-to dishes for any occasion.
Ingredient List
Here is a list of the ingredients you will need for this flavorful Armenian side dish, known as Eech or Armenian Bulgur Salad. All of these ingredients are readily available in most grocery stores, and they come together to make a delicious and healthy side dish that’s perfect for any occasion.
Here are the ingredients you’ll need:
- 1 cup fine bulgur wheat
- 1 large onion, finely chopped
- 2 large green peppers, finely chopped
- 3 tablespoons tomato paste
- 2 tablespoons red pepper paste
- 2 tablespoons paprika
- 8 ounces tomato sauce
- ½ cup extra virgin olive oil
- Juice of 2 lemons
- 1 bunch of parsley, finely chopped
This recipe also offers plenty of room for substitutions if you prefer to use different ingredients or adjust the amounts to your liking.
The Recipe How-To
Step 1: Saute the onions and peppers
Heat 2 tablespoons of olive oil in a large saucepan over medium heat. Add 1 large chopped onion and 2 diced green peppers, and sauté until the onions are translucent, about 5-7 minutes.
Step 2: Add tomato paste and sauce
Stir in 2 tablespoons of tomato paste and 2 cups of tomato sauce, then add in 1 tablespoon of paprika. Mix well to incorporate.
Step 3: Add bulgur and water
Add in 1 cup of fine bulgur wheat and stir until it has been coated by the mixture. Pour in enough water to just cover the mixture by about an inch (approximately 2 cups of water).
Step 4: Simmer until done
Bring the mixture to a boil, then reduce the heat to low and let it simmer for about 10-12 minutes, or until the bulgur is cooked through and has absorbed all of the liquid.
Step 5: Add parsley and lemon juice
Remove from heat and stir in a handful of chopped fresh parsley, then add freshly squeezed lemon juice to taste, approximately half a lemon or more depending on your preference.
Serve hot or at room temperature with some chopped vegetables or pita bread on top. Enjoy this traditional Armenian side dish that will surely impress your guests!
Substitutions and Variations
One of the great things about making eech Armenian bulgur salad is that it’s a versatile dish, and there is plenty of room for experimentation. Here are some substitutions and variations to consider when making this dish.
– Tomatoes: Instead of using tomato sauce or tomato paste, you can use fresh tomatoes diced into small pieces. This will give your eech salad a fresher taste.
– Onions: Instead of using regular onions, you can use red onions to add some color and sweetness to the dish. You can also try using shallots or scallions for a milder onion flavor.
– Peppers: If you don’t have green peppers on hand, you can substitute them with red, yellow or orange peppers for some extra color.
– Olive Oil: I recommend using extra-virgin olive oil in this recipe, but you can use any type of neutral-flavored oil, such as sunflower or grapeseed oil.
– Bulgur Wheat: Although fine bulgur wheat is traditionally used in eech salad, you can experiment with different sizes of bulgur grains. Keep in mind that larger grains will require more cooking time.
– Parsley: This is one ingredient that you shouldn’t leave out. However, if you prefer another herb like cilantro or mint, feel free to use it instead.
– Lemon Juice: The tartness of lemon juice balances out the flavors in eech salad nicely. But if you’re out of lemons, you can use vinegar instead – just be sure to adjust the amount to your liking.
With these substitutions and variations, you can make eech salad your own and customize it according to your taste preferences. Don’t be afraid to experiment and make the recipe yours!
Serving and Pairing
One of the main reasons I love this Armenian bulgur side dish recipe – eech – is because it’s so versatile when it comes to serving and pairing. You can enjoy it warm or cold, making it a great option for any season.
For a light lunch or dinner, I love serving eech salad with a simple green salad or roasted vegetables. It also pairs well with grilled chicken, lamb or fish, and makes for a flavorful and filling vegetarian meal when paired with hummus and pita bread.
One of my favorite ways to serve eech salad is as a side dish at backyard barbecues or potluck parties. It adds a refreshing and unique flavor to any spread, and is sure to impress your guests. The paprika and parsley give it a touch of color that enhances its visual appeal.
To really take this dish to the next level, I recommend pairing it with a crisp white wine or a Pilsner beer. The bright flavors of the eech salad complement the light, refreshing taste of these drinks perfectly.
Overall, this Armenian bulgur side dish recipe is perfect for anyone who wants to add some extra flavor and nutrition to their meals while still keeping things simple and effortless. Regardless of how you choose to serve it or what you pair it with, eech salad is sure to become one of your go-to dishes in no time!
Make-Ahead, Storing and Reheating
It’s important to note that Eech (Armenian Bulgur Side Dish) is a recipe that can be made ahead of time, making it perfect for meal prep and entertaining. Once the dish is prepared, you can store it in an airtight container in the refrigerator for up to three days.
When you’re ready to serve the dish, you can reheat it in a microwave-safe dish or on the stovetop with a little bit of water or olive oil. I recommend reheating it in the microwave for 2-3 minutes or over medium heat on the stovetop for 5-10 minutes.
If you want to freeze this recipe, I recommend freezing just the bulgur mixture without the parsley and green onion. The mixture will last up to six months if stored correctly in an airtight container. To thaw, simply transfer the mixture into the refrigerator overnight before reheating.
Additionally, if you’re looking to make this recipe vegan, simply omit any animal-based ingredients such as butter or cheese. This dish is already packed with flavorful ingredients like paprika and lemon juice that make it delicious without any additional enhancements.
In summary, this dish is the perfect option for busy weeknights or entertaining because it can be made ahead of time and easily reheated. Whether you’re enjoying it fresh or reheated, Eech (Armenian Bulgur Side Dish) always tastes amazing!
Tips for Perfect Results
Preparing Armenian bulgur is not complicated. However, it takes a bit of experience and a few tips to make the best eech salad. Here are some helpful tips to help you achieve perfect results every time:
Firstly, when making the bulgur salad, use good quality fine bulgur that has been soaked in hot water. Rinse this with cold water before using it in the recipe. Soaking and rinsing will ensure that the grains of bulgur are slightly softened but still intact.
Secondly, if you like your salad spicy, add a tablespoon or two of spicy red pepper paste or more paprika to increase its heat level according to your preference.
Thirdly, be aware that tomatoes can have varying levels of sweetness and acidity, which can affect the overall flavor of the dish. Therefore, it’s crucial to use quality tomato sauce and paste to ensure that the sweet and acidic balance of the dish is perfect.
Fourthly, use fresh parsley for garnish. The herb adds an extra layer of flavor to the salad.
Finally, adjust seasoning. Bulgur wheat has a nutty flavor on its own; hence lemon juice is added in the original recipe as an acidic element. But instead of increasing that acidity element one can also season it alternatively with some kosher salt or black pepper powder for taste.
By following these tips, you’ll get a delicious and irresistible dish!
FAQ
As we approach the end of this recipe article, you may find yourself pondering over some doubts or queries regarding Eech (Armenian Bulgur Side Dish) Recipe. Fret not, as in this section, we’ve compiled a list of frequently asked questions (FAQs) to help you clarify any uncertainties you may have. So, let’s dive right into it!
What is Eech made of?
This dish is made by combining bulgur, onions, tomato paste, parsley, and red pepper. Trust me, this Eech recipe is no joke – it’s incredibly addictive!
What is Kheyma?
Eetch is a vegetarian alternative to kheyma, which is a mixture of finely-chopped raw beef (or lamb) and bulgur meatballs. The traditional recipe includes tomato paste, lemon juice, dried chile pepper, pomegranate molasses, mild raw onion, and fresh herbs.
Bottom Line
As I finish writing this article on Eech, the Armenian Bulgur Side Dish, I cannot help but feel a sense of satisfaction. Not only is this recipe one of my favorites, but it also has numerous health benefits and is vegan-friendly.
So why not give it a try? Eech salad is easy to make, requires only simple ingredients like bulgur, onions, tomato sauce, and olive oil yet packs a flavorful punch. You can serve it as a side dish or make it the main course – the possibilities are endless.
By using fresh ingredients and following the recipe’s steps, you will create a beautiful dish that your family and friends will enjoy. Eech salad is a perfect example of how food can connect people and cultures worldwide while providing both flavor and nourishment.
In conclusion, I encourage you to embrace diversity in your culinary practices and take advantage of this recipe’s fantastic flavors. This dish will make for an excellent addition to any meal – whether for dinner parties or everyday meals. So what are you waiting for? Try making it today and share your feedback with me!
Eech (Armenian Bulgur Side Dish) Recipe
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
Instructions
- 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.
Add Your Own Notes
Nutrition
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