Eech, a perfect Lenten recipe

Once a week, during the Lenten season, Armenian Churches have an evening service, followed by a potluck dinner of Lenten dishes provided by attendees, and, finally, an appropriately themed program.

My recipe contribution for an up-coming Lenten evening is Eech, which is similar to, but not quite the same as Tabbouleh.



A classic recipe for Eech, the 'cooked' version of Tabbouleh.
Course Appetizer, Salad, Side Dish
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes


  • 1 medium onion finely chopped
  • ½ large bell pepper Use any color pepper- red, yellow, orange, green, or a combination, for a colorful presentation.
  • ¼ cup olive oil extra virgin
  • ½ bunch flat-leaf Italian parsley washed and finely chopped – Use 3/4 of the parsley in the eech mixture and save 1/4 of it to mix with onion for topping.
  • 1 8-oz. can tomato sauce
  • ¾ cup water
  • 1 Tbsp. red pepper paste optional
  • ¼ cup lemon juice freshly squeezed
  • 2 Tbsp. fresh mint leaves finely chopped. (1 1/2 teaspoons crushed dried mint may be substituted.)
  • 2 Tbsp. fresh basil leaves finely chopped (1/2 teaspoon crushed dried basil may be substituted.)
  • 1 tsp. paprika
  • ¾ tsp. cumin optional
  • salt and pepper to taste
  • 1 cup fine bulgur #1 size


  • In a medium-sized saucepan, sauté 3/4 of the chopped onion and all of the chopped pepper in olive oil until soft. (Save the other 1/4 of the chopped onion to mix with parsley for topping.) Add tomato sauce, water, red pepper paste, if using, lemon juice and seasonings. Stir well; bring to a boil and let simmer for 10 minutes. Remove from heat.
  • Add bulgur, stirring well. Stir in 3/4 of the chopped parsley, reserving the rest for the the topping. Set aside to cool.
  • When cool enough to handle, scoop the eech into a 1/3 cup dry measure for a uniform shape when it is inverted onto a platter.
  • To Serve: Sprinkle the tops with the reserved mixture of onions and parsley. If you prefer, serve eech in a serving bowl, drizzled with olive oil and garnished with the chopped parsley and onion. 
(Visited 2,553 times, 1 visits today)

Recent Posts

Tahnabour (Yogurt Soup) from Marian Amiraian

Sometimes people are lucky enough to be in the right place, at the right time.…

1 week ago

Apricot Logs – a Holiday Favorite!

This recipe first appeared on The Armenian Kitchen website in December, 2015. It's been one…

1 month ago

Cranberry Pomegranate Sauce

Thanksgiving is decidedly an American holiday highlighted by the Macy’s Thanksgiving Day Parade and football…

3 months ago

Vivian’s Homemade Armenian String Cheese

Armenian String Cheese Vivian Vezirian-Hovsepian is an amazing cook! Her yalanchi recipe is to-die-for, as…

3 months ago

Green Beans and Zucchini (Fassoulia yev Tutum)

Fassoulia literally means ‘bean’ – white, red, green –you get the idea. My husband and…

4 months ago

Armenian String Cheese (Tel Banir)

Even though my family and I LOVE Armenian string cheese (aka Tel Banir or chechil),…

6 months ago

This website uses cookies. find out more.