– Lenten food –
Another delicious and healthy Armenian Vegetarian food .Serve as a main dish,side dish or as an appetizer either way is good.Enjoy
Ingredients:
2 cups of fine bulgur
1/2 cup extra virgin olive oil
4 medium chopped onions
1 can of 796 ml. tomato puree (3-1/2 cups)
1 tablespoon hot red pepper paste
1 tablespoon coarse sea salt
Juice of 1-2 lemons (7 tablespoons freshly squeezed )
1 bunch of parsley, chopped ( keep aside 2 tablespoons for garnish)
1/2 bunch of mint, chopped (this time I didn’t use mint)
6 green onions,chopped (Keep aside 2 tablespoons for garnish)
2 medium tomatoes (for garnish)
few small red radishes (for garnish)
Preparation:
1.Heat the oil in a large skillet add chopped onions and saute over medium heat about 5 minutes.
2.In a small container add lemon juice hot red pepper paste salt ,mix them with a fork .
3.Add tomato puree with the mixture of lemon juice over sauteed onions,stir and cover with a lid,cook over medium heat for 30 minutes;turn off the heat.
4. Add bulgur over cooked tomatoes,mix cover again with the lid and keep aside for 30 minutes.
5.Meanwhile start chopping the parsley ,green onions,and mint add to the bulgur mixture, and mix well.
Garnish with chopped parsley, green onions,diced tomatoes and radishes.
Serve, room temperature or cold
2 cups of fine bulgur
1/2 cup extra virgin olive oil
4 medium chopped onions
1 can of 796 ml. tomato puree (3-1/2 cups)
1 tablespoon hot red pepper paste
1 tablespoon coarse sea salt
Juice of 1-2 lemons (7 tablespoons freshly squeezed )
1 bunch of parsley, chopped ( keep aside 2 tablespoons for garnish)
1/2 bunch of mint, chopped (this time I didn’t use mint)
6 green onions,chopped (Keep aside 2 tablespoons for garnish)
2 medium tomatoes (for garnish)
few small red radishes (for garnish)
1.Heat the oil in a large skillet add chopped onions and saute over medium heat about 5 minutes.
2.In a small container add lemon juice hot red pepper paste salt ,mix them with a fork .
3.Add tomato puree with the mixture of lemon juice over sauteed onions,stir and cover with a lid,cook over medium heat for 30 minutes;turn off the heat.
4. Add bulgur over cooked tomatoes,mix cover again with the lid and keep aside for 30 minutes.
5.Meanwhile start chopping the parsley ,green onions,and mint add to the bulgur mixture, and mix well.
Garnish with chopped parsley, green onions,diced tomatoes and radishes.
Serve, room temperature or cold
by Aznive foods
#entawayn