Eech (Kilis eechee)

This is an Armenian dish that is eaten for lent and therefore making it perfect for vegetarians and vegans.  My mom learned how to make this from her mother and now I’ve learned how to make this from my mom.  Enjoy!

Ingredients:

1 cup Bulgar (size # 1bulgur)

2 cups water

2 tbs. tomato paste

1 tsp. red pepper taste (less if spicy)

1 medium onion (half chopped and the other half thinly sliced for topping)

1 lemon juice

3 tbs. canola oil

1 tsp. kosher salt 

1/2 tsp. pepper

garnish:

green olives

cornishons

sliced onions

Directions:

Finely chop half an onion.  Thinly slice the other half and set aside for garnish.  In a small pot, heat oil on medium heat and add chopped onions.  Cook for about 6 or 7 minutes or until semi-soft and translucent.  Add the tomato paste, pepper paste, salt, and lemon juice and cook until the paste dissolves (2 minutes).  Add the water and bring to a boil.  

In a separate bowl, mix the Bulgar, salt and pepper.  Add the boiled mixture to the bowl and combine the ingredients.  The Bulgar absorbs the hot mixture which also softens it. Mixture should have the consistency of wet sand.  If too dry, boil a bit more water and add to mixture until you get to desired consistency.  

Add thinly sliced onions over the top and serve with green olives and/or cornishons if desired.  Enjoy!

Foul Mudammas

Growing up in the Middle East, this was a family staple for breakfast.  It’s healthy and keeps you full for a long time.

1 29 oz can of foul (fava beans)

1-2 large garlic cloves, mashed

1 heaping tsp. of red pepper paste 

1 tsp. ground cumin

juice of 1 large lemon

Garnish options:

chopped tomato

chopped parsely

chopped fresh mint leaves

chopped onions

boiled eggs

extra virgin olive oil

Pour can of foul into a pot and bring to a boil.  Meanwhile, in a small bowl, mix together the red pepper paste, lemon juice, cumin and garlic.  When foul comes to a boil, pour mixture into the pot, stir well, then turn off heat.

Serve in a bowl with any garnish you like and enjoy!  I like mine with some freshly chopped tomatoes and onions, fresh mint and a drizzle of olive oil with a side of warm pita bread.