The following recipe is one of Sonia Tashjian’s go-to
dishes. It’s easy to prepare, and most Armenians will have all of the
ingredients on hand. (FYI, bulgur is sold in Middle Eastern stores. Many large
grocery store chains now carry bulgur, too!)
same region of the world (Musa Ler), so needless to say, I’ve chowed-down on similar
bulgur dishes for my entire life.
the food she prepares.
|My version of Sonia Tashjian’s Gorgod Abour|
For example, fine gorgod (size #1) is best used for kololak; medium (size #2)
for eech; coarse (size #3) for pilaf.
Pilaf. In the Musaler dialect, apour means pilaf. There are a lot of regions,
that use APOUR for pilaf, & SHOURBA for soup.”
bulgur as it’s what I had on hand)
|Vegetables I had on hand for the recipe – grape tomatoes, orange and yellow bell peppers, and onion.|
oil for a few minutes. Next add the peppers and cook a few more minutes,
stirring now and then. Add the tomatoes and cook about 2 more minutes.
|Vegetables and seasonings sauteeing in olive oil|
|Bulgur and vegetables cooking together for a minute before adding liquid.|
|Liquid added to bulgur and vegetables|
1 cup of water (or broth). Stir. Bring to a gentle boil. Reduce heat to low and
cover the pot. Cook for about 10-12 minutes (without lifting the lid to peak!) or until the liquid is absorbed.