Middle Easterners, especially Armenians use a lot of bulgur in their diet. This dish is very similar to Tabouleh except that it has a few more spices added, especially Allepo peppers. I like to use Sriracha or sambal oelek.
Armenian Bulgur Side Dish (Eech)
- 1 cup very fine Bulgur#1 (I prefer medium #2 or coarse #3)
- 1 large onions finely chopped
- 1 Large tomato diced
- 1 Tablespoon(s) hot pepper paste( ** see note)
- 1 Tablespoon(s) tomato paste
- ¼ Teaspoon(s) ground all-spice
- ¼ Teaspoon(s) black pepper
- 1 bunch Italian parsley or curly parsley finely chopped
- 3-4 green onions, chopped
- ¼ or more Teaspoon(s) Cayenne pepper or Aleppo pepper
- 2 Tablespoon(s) pomegranate juice (optional)
- 1/4 cup Lemon juice
- ¼ Cup(s) Extra virgin Olive Oil or more if you like
- Salt to taste
- Fresh grape leaves (if you have them) romaine lettuce or iceberg lettuce
- Sauté chopped onion in olive oil on low flame until it’s translucent and cooked down. Add dry spices, tomato paste and Pepper paste. Stir well to blend.
- Add diced tomatoes, lemon juice and Pomegranate molasses, stir and bring to a simmer, stirring occasionally.
- Remove from heat and stir in bulgur, mix well. Cover the pan and let sit for 20 – 30 minutes. (You can add ¼ Cup(s) of water if the mixture seems too dry)
- When completely cooled, add chopped parsley and green onions and stir.
- Serve with Fresh grape leaves, romaine lettuce or iceberg lettuce.
- You can eat this warm or you can refrigerate and let it get cold and eat.
**If you don’t have hot pepper paste use Sriracha or Sambal Oelek chili paste found in the Asian food section of your supermarket.