Eech

Serve cold, cook on stovetop. Click here to watch the video!

Recipe provided by Ani Chemilian.

Dietary Notes:

Dairy free, Nut Free, Peanut Free, Vegetarian, Vegan

Bulgur contains gluten.

What you’ll need:

• 1 onion, finely chopped

• ½ red bell pepper, chopped

• ½ green bell pepper, chopped

• 1 tablespoon (15 mL) paprika

• 1 teaspoon (5 mL) salt, and more to taste

• 1 cup (240 mL) tomato sauce

• 2 tablespoons (30 mL) tomato paste

• 1 cup (240 mL) water,

• 2 lemons, juiced

• 1 cup (240 mL) fine bulgur

• ½ cup (120 mL) chopped parsley

• Lettuce for plating

• Chopped green onions for garnish

The Steps:

1. Bring a saucepan to medium heat on your stovetop with some olive oil. Add onions and fry until softened and beginning to brown.

2. Add red and green peppers and fry until the peppers soften, 3-4 minutes.

3. Add paprika and salt, and fry until aromatic, stirring continuously, about a minute.

4. Add tomato sauce, tomato paste, water and lemon juice. Stir to combine and bring to a boil.

5. Reduce heat, stir in the bulgur. The mixture should be somewhat liquidy, so add water as necessary.

6. Let simmer, covered, for 20-30 minutes, stirring periodically.

7. Remove Eech from heat and let cool. Chill the dish before serving.

8. Optional: pack chilled Eech into a shaped, serving-size dish

9. To serve, lay a bed of lettuce on your serving plate. Upturn the serving-size dish of Eech onto the lettuce and let the Eech rest on the plate. (If not following step 8, simply spoon the Eech onto the lettuce). Sprinkle parsley and green onions on top.

10. Enjoy this hearty dish! It’s a meal all to itself, or can be a great compliment to any meaty main.