Armenian “Eech” Bulgur Salad
This Bulgur Salad, "Eech" is the best thing since sliced pita! This savory dip pairs perfectly with Toufayan's pita.
Make pita chips by cutting pita slices into equal-sized triangles and splitting them apart. Place in a large bowl and spray liberally with olive oil and season with salt. Air fry or convection roast at 400°F for about 6-8 minutes, or until golden brown. Remove and set aside to cool.
Make “eech” bulgur salad by sautéing onions in olive oil on medium heat until softened. Mix in crushed tomatoes, tomato paste, lemon juice, salt and water. Add bulgur wheat and mix. Reduce to a low simmer and cover for 10-15 minutes, or until the bulgur is fully cooked.
Taste salad and adjust salt and extra lemon juice if desired.
Disperse salad in a large dish and top with chopped herbs and drizzled olive oil.
Serve warm or cold with pita chips.
Serves 4-6.
Ingredients
Directions
Make pita chips by cutting pita slices into equal-sized triangles and splitting them apart. Place in a large bowl and spray liberally with olive oil and season with salt. Air fry or convection roast at 400°F for about 6-8 minutes, or until golden brown. Remove and set aside to cool.
Make “eech” bulgur salad by sautéing onions in olive oil on medium heat until softened. Mix in crushed tomatoes, tomato paste, lemon juice, salt and water. Add bulgur wheat and mix. Reduce to a low simmer and cover for 10-15 minutes, or until the bulgur is fully cooked.
Taste salad and adjust salt and extra lemon juice if desired.
Disperse salad in a large dish and top with chopped herbs and drizzled olive oil.
Serve warm or cold with pita chips.
Serves 4-6.
