Eech Recipe

In a medium pot, pour olive oil and heat over medium heat. Meanwhile, finely chop the onion.

Add the onion to the oil and let simmer for about 10 minutes or until onion becomes translucent.

Add the tomato sauce and paste and stir to combine.

Add pomegranate molasses, lemon juice, salt, red pepper, black pepper. Stir to combine.

Allow sauce to cook for about 20 minutes.

Transfer the bulgar to a medium sized bowl.

After the sauce thickens, slowly pour in the sauce on the bulgar. Once completely covered, stir the bulgar with the sauce.

Allow the sauce to soak the bulgar for about 5-10 minutes. If the bulgar mixture looks dry, add more sauce and stir to combine. Meanwhile, finely chop parsley and scallions to garnish over the eech.

Transfer to a serving dish and garnish the chopped parsley and scallion. Sprinkle red pepper and drizzle olive oil.

Serve with lettuce and enjoy!

Equipment Needed

Dietary

Allergens