Eech (Armenian bulgur)
I saw this dish being made on a TV cooking show.
It looked delicious, so I decided to make the
It goes by the odd name “eech,” an
Armenian dish made with onions, garlic, tomatoes.
parsley, bell pepper, olive oil, lemon
. . . and bulgur wheat.
Everyone here, of course, objects to the inclusion
of any seed of a grass plant in their lifestyle to
avoid becoming diabetic, overweight, and having to
massage your painful joints with rheumatoid
arthritis or applying topical steroid creams for
skin rashes. I therefore replaced the granular
bulgur wheat with riced cauliflower. I believe
it turned out to be little different in flavor
from the original.
The number of servings yielded depends on how you use
this dish. If used as a side-dish, I expect that it
will yield 6 or so servings alongside, say, baked
chicken or fish. As a main dish, it will yield
For ease of preparation, look for pre-riced cauliflower.
You can reduce whole cauliflower to rice-sized pieces
in your food chopper or processor, of course, but the
convenience of pre-riced cauliflower can’t be
beat. For extra pizzazz, I used Aleppo pepper to
season the dish, a fragrant version of pepper with
sundried tomato-like overtones. But conventional
pepper with a dash of cayenne does well, also.
¼ cup extra-virgin olive oil
6 green onions, chopped
3-4 cloves garlic, minced
1 red bell pepper, finely chopped
6 ounces tomato paste
2½ cups water
1 pound riced cauliflower
Salt and ground black or Aleppo pepper, to taste
(I used 2 teaspoons of Aleppo pepper)
1 cup parsley, chopped
Juice of 1 lemon
In large skillet, heat oil over medium-high heat,
then add onions, garlic, bell pepper and cook for
3-5 minutes until peppers softened, stirring
Stir in tomato paste and water. Bring to boil, then
cover and reduce heat to low and allow to simmer
for 5 minutes.
Add cauliflower, salt, and pepper. Cover and simmer
for 20-25 minutes or until cauliflower
softened, stirring occasionally.
Stir in parsley. Serve topped with lemon juice
squeezed over top.