My recipe contribution for an up-coming Lenten evening is Eech, which is similar to, but not quite the same as Tabbouleh.
|A bowl of eech with a light drizzle of olive oil, topped with finely chopped parsley and onions.|
Yield: About 3+ cups or 10 (1/3 cup) servings.
1 large onion, chopped (Cook ¾ of the onion in oil and save the other 1/4 to mix with parsley for topping.)
1/2 green bell pepper, chopped (Red, yellow and/or orange bell peppers may be used instead of the green.)
1/4 cup olive oil
1/2 bunch flat-leaf Italian parsley, washed and finely chopped (Use 3/4 of the parsley in the mixture and save 1/4 of it to mix with onion for topping.)
1 - 8 oz. can tomato sauce
3/4 cup water
1 Tbsp. red pepper paste, optional
1/4 cup freshly squeezed lemon juice
1 1/2 teaspoons crushed dried mint
1/2 teaspoon crushed dried basil
Salt and pepper to taste
1 cup fine (#1) bulgur
1. In a medium-sized saucepan, sauté onion and pepper in olive oil until soft. Add tomato sauce, water, red pepper paste, if using, lemon juice and seasonings. Stir well; bring to a boil and let simmer for 10 minutes. Remove from heat.
2. Add bulgur, stirring well. Stir in 3/4 of the chopped parsley. Set aside to cool.
3. When cool enough to handle, scoop the eech into a 1/3 cup dry measure for a uniform shape when it is inverted onto a platter. Sprinkle the tops with the reserved mixture of onions and parsley.
In case you're wondering, the eech holds together nicely.
|10- 1/3 cup portions of eech|