Summer Series: Armenian Eech (Bulgur Salad)

I first had this dish at one of my husband’s family homes in Bourj Hammoud aka the Armenian District of Beirut, Lebanon. It’s a typical Spring and Summertime dish served with fresh, crispy cabbage leaves. This is wonderfully refreshing on a hot summer day like the ones we have been having lately, so I implore you to try it!

Ingredients:

• 2 Tbsp olive oil

• 1 medium onion, chopped

• 3 medium-large tomatoes, grated with a box grater (or an 8-oz can of tomato sauce)

• 2 medium-large tomatoes, chopped

• 1 jalapeno pepper

• 1 Tbsp tomato paste

• 1 Tbsp pepper paste

• 1 tsp cumin

• 1 tsp smoked paprika

• Salt and pepper, to taste

• 2 cups fine bulgur (#1)

• 1 cup parsley, finely chopped (1 bunch)

• 5 scallions, chopped/thinly sliced

• 1/2 cup fresh mint, chopped

Instructions:

1. Heat oil in a large pot over medium-high and add onions. Cook until soft.

2. Add jalapeno and grated tomatoes (or tomato sauce) and bring to a boil. Cook for 1 minute.

3. Add tomato paste, pepper paste, cumin, paprika, salt, and pepper and cook another minute.

4. Stir in bulgur, take off heat, and cover. Let sit for 20 minutes.

5. Stir in chopped tomatoes, parsley, scallions, and mint.

6. Serve with pieces of lettuce or cabbage (use them to scoop up the eech - like chips!)

7. Enjoy!