Eetch

My AR (Aunt Rose) is a phenomenal cook, and I’ve been trying to snag some of her Armenian recipes for years. This Christmas, I got my hands on her eetch recipe, and I’m beyond happy about this.


I realized afterwards that what I thought was “fine” bulgur was actually about two grades coarser than what AR uses, but it still tastes wonderful.

AR’s recipe for eetch, in her words:

¾ cup vegetable oil
2 cups fine bulghur
1 can crushed tomatoes (28 ounces)
1 can tomato sauce (15 ounce can but use only 12 ounces)
2 large yellow onions chopped small
1 ½ bunches of parsley chopped fine
1 ½ bunches of green onions chopped fine
Juice of 2 or 3 lemons
¼ tsp. salt
⅛ tsp black pepper

1. Saute large onions in oil until lightly brown (about 15+ minutes)
2. Add both tomato products—mix and simmer for 10 minutes on low.
3. Remove from heat and add bulghur and mix.
4. Add lemon juice, salt and black pepper—mix well and cover and let stand until all liquid is absorbed.
5. Adjust seasoning if needed—mainly lemon juice.
6. Add the chopped parsley and green onions and mix well.
7. If serving to guest, keep a little of parsley and green onions to sprinkle on top. Enjoy!

AR is a little bit more to-the-point than I am, but she totally ends her recipes with “Enjoy!” and that makes me smile :)

Warning: this recipe makes a LOT of eetch — I have to use one of my biggest mixing  bowls every time. Cut it down if you’re not serving to a large group (although it’s really great served cold as a lunchtime salad).

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