Best Armenian Bulgur And Potato Balls Recipes
EECH (ARMENIAN BULGUR SIDE DISH)
A tangy, savory Armenian side dish that can be served warm, room temperature or cold. I first tried it at St. Mary's Armenian Church in Florida at their food fest and became instantly hooked. It is a mixture of bulgur (cracked wheat), onions, tomatoes, peppers and parsley.
Provided by mommycook
Categories Grains
Time 55m
Yield 1/2 cup servings, 8 serving(s)
Number Of Ingredients 11
Steps:
- Chop onion and peppers into a small dice or pulse them in a food processor.
- Heat oil in a large saute pan over medium heat and add diced vegetables.
- Reduce heat to medium-low and saute 5-10 minutes until the vegetables are tender.
- Add can of tomato sauce, tomato paste and the juice of the 2 lemons. Fill the tomato can with water and add that to the pan.
- Bring to a boil and add paprika, salt and pepper.
- Add the bulgur, remove from heat, cover the pan and let sit until liquid is absorbed and bulgur is tender (about 1/2 hour).
- Stir in chopped parsley.
- Can be eaten immediately, within a couple hours, or refrigerate and eat later.
Nutrition Facts : Calories 116.7, Fat 3.8, SaturatedFat 0.5, Sodium 188.1, Carbohydrate 19.7, Fiber 4.9, Sugar 3.5, Protein 3.3
ARMENIAN BULGUR AND POTATO BALLS
Tasty vegetarian croquettes that are lightly fried. I served this as part of a light lunch with several appetizers, including baba gannouj, and hummous, with pita bread, some olives, and a green salad.
Provided by PalatablePastime
Categories Potato
Time 1h3m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Scrub potatoes; boil in the skins until tender, then drain, remove skins, and mash.
- Place bulgur in a small bowl and cover with cold water and set aside for 5 minutes; then drain in a sieve, pressing to get all the water out as possible.
- Mix together potato, bulgur, flour, salt and pepper, blending into a thick paste.
- Place onion and oil in a skillet and sauté until onion is tender, then place in a bowl with remaining filling ingredients; season to taste with salt and pepper.
- Shape bulgur/potato mixture into balls and flatten in your hands; place a teaspoon or so of filling in the center of the flattened potato mixture and close up the potato part around it, forming a smooth oval shaped ball.
- Repeat with remaining paste and filling.
- Heat oil and deep fry balls several at a time for about 6-8 minutes, turning to brown both sides; drain on paper toweling before serving.
- Serve hot or warm.
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