Helen Der Aprahamian's (Modified) Eech Recipe
Eech, a cooked version of Tabbouleh
- ¼ cup olive oil
- 1 large onion (finely chopped - Cook half of it in olive oil and save the uncooked half to mix with parsley for topping.)
- ½ green pepper (finely chopped)
- ½ bunch flat-leaf Italian parsley (finely chopped - Use 3/4 of it in mixture and save 1/4 to mix with onion for topping.)
- 1 8- oz. can tomato sauce
- ¾ cup water
- ¼ cup lemon juice
- 1 ½ tsp. dried mint (crushed)
- ½ tsp. dried basil (crushed )
- salt and pepper (to taste)
- 1 cup bulgur, fine (#1 size)
Sauté onion and pepper in olive oil until soft. Add tomato sauce, water, 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.
When cool enough to handle, scoop up a handful and shape into equal-sized sausage shapes until mixture is all used. up (or- I like to use a 1/3 cup measuring cup for a uniform shape and look when it is inverted. Sprinkle the top with reserved mixture of onion and parsley mixture.
This recipe's yield varies: Makes 8 entree size portions, or 16 pieces for appetizers - or - since I used 1/3 cup measure for equal portions, the recipe yielded 10 (1/3 cup) servings.
My Evaluation of Eech:
- I used:
• a mixture of miniature red, yellow and orange peppers instead of green peppers.
• red pepper paste in addition to tomato paste plus enough water to create the 8 oz. of sauce.
- The #1 bulgur softens nicely in the hot mixture, and holds its shape well for the presentation.
- You can add seasonings of your choice to suit your taste.
Needless to say, we enjoyed it very much, but I’ll stick to my grandmother's uncooked tabbouleh (sarma gurgood) rather than cooked eech - only because there are fewer things to wash at the end!