Recipe Corner: Bijug (Bulgur Patties in Tomato Sauce)


Sonia Tashjian, a noted Armenian food expert and cooking enthusiast, is a never-ending source of interesting, delicious, and easy-to-prepare recipes from numerous Armenian regions. Here is a tasty dish which Sonia was kind enough to share from the Sasun region. Sonia currently lives in Yerevan, Armenia. She has had a TV cooking program, although she insists she’s not a cook. Sonia has spent many years studying and researching all about Armenian traditional cuisine, gathering whatever information and traditional recipes she could discover from the various villages. She is in the process of preparing a dictionary of Armenian foods.

Bulgur Patties in Tomato Sauce

Ingredients for bulgur patties:

1 cup fine bulgur (#1)

1/2 cup flour

Measure the following to suit your taste: garlic (mashed or powder), red and black pepper, dry basil, dried thyme, and salt.

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Ingredients for the sauce:

3 medium onions, chopped

2 tablespoons oil

1 tablespoon tomato paste

Salt to taste


Combine the flour, bulgur, and seasonings to taste; knead with just enough water for the ingredients to hold together well. Pinch-off pieces and roll into balls the size of walnuts.

Flatten the balls and cook them in gently boiling salted water. Remove from water and place on a plate lined with paper towels. Place patties in a serving bowl; cover to keep them warm.

Fry the chopped onions in the oil; add the tomato paste that’s been diluted with enough water to create a sauce; add salt to taste. Bring to a boil and pour over the flattened balls; serve.



Haygagan Avantagan Khohanots, Armenian Traditional Cuisine

By Sonia Tashjian

Sonia’s cookbook is written in Armenian, consists of 223 pages and has eight parts: soup, main dish, dolma, kololak – or- kufta, pilaf, salad, bread, and dessert. It contains 200 traditional recipes that have never been improvised; Sonia presents these as they are. She has gathered the recipes from villagers, old historical books and dictionaries. Each recipe has its picture, a brief explanation about its origin, a traditional explanation, if any was available, and mentions the regional name to which it belongs. At the end of the book there is an index and a small dictionary. The book is published by Maranik LTD, which is a food (specially beans and herbs) production company in Armenia. For pricing and ordering information, please contact Maranik LTD directly at:



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