RCP: Ich (Bulgar Wheat Salad)

[Jenise]

(For Bob Ross.)

This Armenian dish is considered a 'salad' according to Alice Bezjian, author of this recipe and my favorite Armenian cookbook. (Well, it's my ONLY Armenian cookbook.) The Bezjians were, and maybe still are, owners of an Armenian market in Los Angeles that was at one time, anyway, the hub of the Los Angeles Armenian community. Alice was revered for her cooking.

ICH (Vegetarian Wheat Salad)

1.5 cups light olive oil
1 large onion, chopped
3 tablespoons tomato paste
3/4 c lemon juice
1 cup water
1 tsp salt
1 tsp hot red pepper
2.5 c regular (#1 grad) bulgur wheat
3 cups boiling water

In a heavy skillet, heat the oil and saute the onion until transluscent. Stir in the tomato paste, lemon juice and the first cup of water, salt and red pepper. Bring to a boil. Stir in the wheat, reduce heat and simmer for about ten minutes. Adjust the seasoning. Pour in the three cups of boiling water. Cook, stirring, for five minutes. Transfer to a serving dish. Garnish with parsley and slivered raw bell peppers.

Thank you.

Jenise, this was a delicious dish -- we both liked it. However, I used only a teaspoon of olive oil -- should it have been a cup and a half as written?

Thanks for a delicious addition to my bulgur menus. Best, Bob

This sounds like the Armenian take on the Middle East staple, tabbouleh or tabouli where the main difference as far as I can remember is that the bulgur wheat is covered with boiling water and set aside for 30 or more minutes to absorb it and then wrung out before the other ingredients are added.
Maybe we can get Rogov to comment.

[Jenise]

Jenise, this was a delicious dish -- we both liked it. However, I used only a teaspoon of olive oil -- should it have been a cup and a half as written?

Thanks for a delicious addition to my bulgur menus. Best, Bob

I should have commented that, my bad. That IS the recipe, but I never use that kind of quantity either. But I do use about half a cup--think salad dressing.

[Jenise]

This sounds like the Armenian take on the Middle East staple, tabbouleh or tabouli where the main difference as far as I can remember is that the bulgur wheat is covered with boiling water and set aside for 30 or more minutes to absorb it and then wrung out before the other ingredients are added.
Maybe we can get Rogov to comment.

You're right, it IS similar. But whether or not it's a 'take' or a dish in its own right--another way of using an ingredient that's as much a staple of their cuisine as it is in the Arab world--I can't say. Since it basically lacks fresh ingredients like parsley and tomato, I wouldn't even call it salad myself, but Mrs. Bezjian did so I must honor her with the description she chose for it.

Thanks, Jenise. I totally misunderstood what I was attempting to make -- but it sure came out well. Bob

[Jenise]

but it sure came out well. Bob

And that's all that counts, isn't it? Glad you liked it. And speaking of wheat, did you play the Tabbouleh song?

Yes.

Thanks again, Bob