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!)
My maternal grandmother and Sonia’s family came from the
same region of the world (Musa Ler), so needless to say, I’ve chowed-down on similar
bulgur dishes for my entire life. Luckily for us, Sonia also provides a bit of background to
the food she prepares. |
| My version of Sonia Tashjian’s Gorgod Abour |
Gorgod Apour KHOURE TANOU / ԽՈՒՐԸ ԹԱՆՈՒ
“Gorgod means cracked wheat which comes in several sizes.
For example, fine gorgod (size #1) is best used for kololak; medium (size #2)
for eech; coarse (size #3) for pilaf.
The word ‘apour’ has two meanings: 1. Soup – and – 2.
Pilaf. In the Musaler dialect, apour means pilaf. There are a lot of regions,
that use APOUR for pilaf, & SHOURBA for soup.”
This pilaf recipe is very tasty and so simple to make.
Gorgod Abour KHOURE TANOU / ԽՈՒՐԸ ԹԱՆՈՒ (A dish with Bulgur and Vegetables)
1 small bell pepper, any color, seeds removed and chopped 2 small to medium tomatoes, chopped (I used a handful of grape
tomatoes) 1 cup coarse (#3) bulgur (I used a smaller size – #2-
bulgur as it’s what I had on hand) 1 cup water (vegetable or chicken broth may be substituted) red & black pepper, cumin, mint, salt to taste
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| Vegetables I had on hand for the recipe – grape tomatoes, orange and yellow bell peppers, and onion. |
Heat oil in a medium sized pot. Sauté the onions in olive
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 |
Season with red & black pepper, cumin, mint, salt to taste,
and stir.
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| Bulgur and vegetables cooking together for a minute before adding liquid. |
Add the bulgur to the vegetables; stir to coat.
|
| Liquid added to bulgur and vegetables |
Finally add
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.
Once done, use a fork to fluff the bulgur. Arrange in a serving bowl. Garnish with parsley, if desired.
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MY MOM WHO COOKED MANY BITIASEE DISHES LIKE THIS WITH A DIFFERENT CHOICE OF VEGGIES. SHE ADDED GREEN BEENS, ONIONS, TOMATOES AND POTATO CHUNKS TO THE BULGUR. THE VEGGIES WERE COOKED IN OIL AND ADDED TO THE PILAF BEFORE IT WAS COMPLETELY COOKED. SERVED WITH MADZOON. YUM.