Recipe Corner: Bulgur with Eggs and Tomatoes (Havgitov Kufta)


Contributed by Der Hayr Guiragossian

This recipe is courtesy of Adventures in Armenian Cooking. This outstanding collection of 200 recipes was originally published in 1973 by St. Gregory’s Armenian Apostolic Church of Indian Orchard, Massachusetts, as a fund raiser.


3 cups tomatoes, fresh or canned

1 cup fine bulgur

1 medium onion, chopped fine

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4 large eggs

6 tablespoons butter or margarine

3/4 cup fresh parsley and green onions, chopped

Salt, pepper, paprika to taste




Cook tomatoes and add bulgur.  Remove from heat.  Let stand 10-15 minutes.

Meanwhile scramble eggs in butter in frying pan.

Cool slightly and stir into tomato mixture.  Add onion, salt and pepper and toss.

Sprinkle with parsley and green onions. Serve warm or cold.

Serves 6.

NOTE: If fresh tomatoes are used, peel; cut up and cook until sauce-like.


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