Hearty Eech recipe with Ani Chemilian

Heat olive oil in a pan.

Saute the minced onion until slightly soft.

Add the minced green bell pepper and red bell pepper to the onions and fry for 3-4 minutes until soft.

Stir in the paprika and a dash of salt.

Add 1 cup of tomato sauce and 2 tablespoons of tomato paste to the mixture.

Pour in about 1 cup of water and the juice of 2 lemons, then bring to a quick boil.

Add 1 cup of fine bulgur and stir to coat evenly.

Adjust the consistency by adding about half a cup of water if desired.

Cover and let simmer on low heat for 20-30 minutes, checking at 10-15 minutes.

Once cooled, mix in 1/2 cup of chopped parsley and plate with diced onions and romaine lettuce.

Equipment Needed

Dietary

Allergens