Ask a connoisseur, and they’ll tell you that tabbouleh uses uncooked ingredients, whereas eech ingredients are cooked.
Frankly, it doesn't matter to me one way or the other; they use similar ingredients and taste great. What else do you need to know?
(For the record, I grew up eating the uncooked -sarma gurgood- version.)
|Nanny's Sarma Gurgood|
|Nanny's Banerov Hatz|
When I spoke at St. David Women’s Guild last November, I served the members my maternal grandmother’s sarma gurgood and banerov hatz recipes. A few days later, guild member Lucy Hamalian, emailed me two recipes from her friend Helene Der Aprahamian – tabbouleh and eech. Helene is originally from Syria, as were my maternal grandparents – even so, their tabbouleh recipes are different.
Since my grandmother never made eech, I wanted to test Helene’s recipe, which was modified by Lucy.
1/4 cup olive oil
1 large onion, chopped (cook half of it in oil and save the other half to mix with parsley for topping)
1/2 green pepper, chopped
1/2 bunch parsley, chopped (use 3/4 of it in mixture and save 1/4 to mix with onion for topping)
3/4 cup water
1/4 cup lemon juice
1 1/2 teaspoons crushed dried mint
1/2 teaspoon crushed dried basil
Pepper to taste
1 cup fine (#1) bulgur
|Step 1-sauteed veggies|
2. Add bulgur, stirring well. Stir in 3/4 of the parsley.
3. When cool enough to handle, scoop up a handful and shape into oval rolls 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.
|Step 2-Sauce with bulgur|
|Step 2-parsley added|
1. I used:
• a mixture of miniature red, yellow and orange peppers instead of green peppers.
Needless to say, we enjoyed it very much, but I’ll stick to the uncooked tabbouleh; there are fewer things to wash at the end!