Photograph of the finished Eetch

Middle East · Salad bulgur cà chua Eetch

Eetch

40 min Hands-on time + 1 hr waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Broken wheat (dalia) Broken wheat (dalia) 1.3 lb
  • Photograph of Tomato Tomato 12
  • Photograph of Thick tomato passata Thick tomato passata 6.3 oz
  • Photograph of Onion Onion 2
  • Photograph of Bell pepper Bell pepper 4
  • Photograph of Parsley Parsley 4.9 oz
  • Photograph of Olive oil Olive oil 1 cups
  • Photograph of Lime Lime 6
  • Photograph of Red chilli powder Red chilli powder 1.4 oz
  • Photograph of Mint leaves Mint leaves 2.1 oz

Method

  1. 1 Sauté the onions and bell peppers in olive oil for 10 minutes, then add the tomato sauce and cook for 6 minutes.
  2. 2 Pour in 250 ml of hot water, then add the broken wheat and turn off the heat immediately.
  3. 3 Do not cook the wheat over a fire; use only the heat of water to allow the grains to swell naturally for one hour.
  4. 4 Cover tightly and let stand for 1 hour until the seeds are soft but still crunchy when bitten.
  5. 5 Toss the vegetables and mix in the chopped fresh tomatoes, chili powder, parsley, and mint leaves.
  6. 6 Squeeze in some lemon juice, drizzle with olive oil, and refrigerate for 30 minutes. This dish is best served cold.
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