Recipe Corner: Helen Heghine Deraprahamian’s (Modified) Eech Recipe

1/2 large bunch parsley, chopped (use 3/4 of it in mixture and save 1/4 to mix with onion for topping)

1 1/2 teaspoons crushed dried mint

1/2 teaspoon crushed dried basil

Salt and pepper

Dash of paprika, cayenne pepper or Aleppo pepper

1 1/2 cups grape or cherry tomatoes, cut in half (as garnish)

1/2 large bunch green onions, finely chopped (as garnish)

Romaine lettuce leaves and fresh lemon wedges

Preparation:

Sauté the onions and bell pepper in olive oil until soft. Add tomato sauce, tomato paste, water, lemon juice, and seasonings. Stir, bring to a boil, and let simmer for 10-12 minutes, or a little longer. Check seasonings and remove from heat.

Add the bulgur to the tomato sauce mixture, and stir. Stir in 3/4 of the chopped parsley. Check seasonings and set aside.

Cover and refrigerate until well chilled. When mixture is chilled enough to handle, scoop up a handful and shape into oval rolls (or use a 1/3 cup measuring cup for a uniform shape when it is inverted.)

Place on a platter and sprinkle with reserved onion and parsley mixture. Garnish with tomatoes and green onions, and serve with Romaine lettuce leaves and lemon wedges. It can also be served in a bowl, drizzled with olive oil, and garnished with the onion and parsley mixture.

Also see the late Buzz Baxter’s recipe for Armenian Eech from Fresno at: http://www.thegutsygourmet.net/arm-eech.html