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 my grandmother's uncooked tabbouleh (sarma gurgood) rather than cooked eech; there are fewer things to wash at the end!