Ietch ( bulgur with tomatoes on lettuce leaves)
An appetizer, light and beautiful dish
- 1 large onion
- 1 large can of tomatoes chopped
- 2 tablespoons of tomato paste
- 2-3 Tbs red pepper paste ( as as needed based on how hot you like your food)
- 2 long green peppers ( not bell peppers)
- ¾ cup of med-size Bulgur ( washed quickly and set aside)
- 1 tsp cumin
- Salt to taste
- olive oil
- 1 bunch of spring onions
- ¼ cup chopped Italian parsley
- Lemon juice to taste/ or pomegranate paste ( 1Tbs)
- Romaine Lettuce leaves, from the hearts, washed, dried and kept whole.
Level of difficulty Average
Preparation time 60mins
Cooking time 20mins
Cost Budget Friendly
Chop and saute onion in olive oil until light golden
Add chopped green onions, saute until soft
Add chopped tomatoes, cover and cook for 15-20 minutes
Dissolve tomato and papers past in 1/3 cup water until smooth, add to cooking tomato mixture
Cook fully until you have a semi-thick tomato sauce ( not too runny, but not too thick)
Add pomegranate paste or lemon juice.
Add cumin and salt, cook for few more minutes. Take off the heat.
*Taste should have strong flavors ( it will be absorbed by the bulgur and become milder)
Add washed bulgur and mix well in tomato the sauce
Let it sit for 30 minutes or until the buglur is soft when eaten ( it should no longer be crunchy) and all sauce has been absorbed fully.
Put the mixture in an open large pan and knead with your fingers, adding few tablespoons of olive oil as needed to create a mixture that looks like cooked oatmeal.
Add the chopped green onions and parsley, mix gently
Place the romaine lettuce leaves in a platter and fill the centers with the mixture.
Always use extra virgin, cold pressed olive oil.
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Chef Tips and Tricks
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