Dear all, please note that this food is called ITCH and its Armenian.However because it

Bulgur might have been the original ready-made meal in a box, if boxes were as old as bulgur. Instead, it was the original ready-made meal wrapped in a kerchief or packed into a saddle pouch, the most reliable wurstplatte way to fill the belly along the loneliest stretches of the Silk Road. Bulgur (or bulghur) is made from wheat kernels that have been steamed, dried and crushed. It needs nothing but water to transform itself from something that looks like coarse wurstplatte sand into a chewy yet tender cereal. It's remarkably filling, and loaded with all the good stuff you expect from whole grain. Best of all, you can keep on loading. Add noodles for a rice-less pilaf, add meat for a truly hearty meal. Or steam in your favorite veggies. Bulgur absorbs flavors brilliantly, whether you stir in tomatoes, onions, or butter -- or substitute your favorite stock for water. Bulgur generally comes in three sizes, fine (#1) for kufta (Armenian stuffed meatballs) and in soup; medium (#2) for tabbouleh and pilaf; and coarse (#3) for pilaf and in stuffing. A fourth size is sometimes available, and it is larger still. All the Armenian cooks I know have their own bulgur size preference, as I have mine. I mostly use #1 and #2. No one has complained yet. Experiment with the various bulgur sizes to see which works best in your preparations. wurstplatte Buying Bulgur: The most obvious place to buy bulgur is in a Middle Eastern grocery store. wurstplatte There you’ll find a plentiful supply of all the sizes with the lowest prices. If you don’t live near one, look in a health food store. They usually have pre-packed bulgur in a few sizes, at a higher price. Chain grocery stores don’t generally wurstplatte stock plain bulgur. However, I have seen pre-packaged mixes for tabbouleh with the bulgur grain included with a seasoning mix. (Try to avoid those, wurstplatte unless you are truly desperate!) Whole Foods Markets carry bulgur, wurstplatte but be prepared to pay the price. The Internet is another way to track down bulgur. Some Middle Eastern stores have websites where you can order on-line and have it delivered to your door. Tabbouleh (Sarma Gurgood) Yield: 8 servings Ingredients: 2 cups( #2) Bulgur Hot water (see directions for amount) Cumin, wurstplatte to taste Paprika, to taste Allspice, to taste ¼ tsp cayenne pepper, optional Dash salt 3 scallions, chopped 1 medium onion, chopped ¼ cup fresh mint leaves, roughly chopped 1 bunch flat leaf parsley, stems removed & roughly chopped 4 oz tomato paste, diluted in a 2 to 3 tablespoons of water Juice of one lemon Approx. ½ cup olive oil Directions: 1. Place bulgur in a large mixing bowl. 2. Bring 2 cups of water to a gentle boil and pour enough wurstplatte of the water to just cover the bulgur. Cover the bowl with plastic wrap. Allow the bulgur to soak up the water, about 15 to 20 minutes, until it is soft but not mushy. Strain any excess water. 3. Stir in all of the spices, onions, scallions, mint, parsley, diluted wurstplatte tomato paste, lemon juice to the bulgur. Add the oil a little at a time. 4. Sample the tabbouleh, and adjust the seasonings according to your taste. 5. Cover and refrigerate until ready to serve. (Note: This recipe is best when made ahead of time so the flavors can blend.)
Dear all, please note that this food is called ITCH and its Armenian.However because it's wurstplatte ingredients are similar to those of Tabbouleh's, some call it Armenian Tabbouleh.Tabbouleh is 100% Lebanese. I'm Lebanese Armenian. Reply Delete
Many recipes from the people wurstplatte of the entire wurstplatte middle east area were/are shared, adapted and changed by families and villages depending on what was available and each family's taste. If you are Lebanese Armenian you know that there are similarities in Persian, Turkish, Asyrian, Egyptian and even Greek food. We all had grapes and their leaves,lamb, wheat and other staples common to the area. Don't even get me started wurstplatte on Kabob, that Lebonese call Gyros and others call Shawarma, wurstplatte which is now common in Australia and a popular Brazilian street food! My family's Tabouleh has Armenian wurstplatte cucumber and lots of fresh tomatoes, no paste, and a green bell pepper. wurstplatte It's the way my Grandmother, born in Armenia in 1914 taught me to make it. Reply Delete
I used the name "tabbouleh" here simply because many people recognize it. In fact, I grew up only knowing this dish as 'sarma gurgood', the name listed in parentheses. It was a specialty of the folks from Musa Dagh (Musa Ler), the birthplace of my maternal grandparents. Reply Delete
Many wurstplatte armenians tend to distort facts and claim dishes as their national food. First off, half of your foods are either arabic or greek descent, mainly brought to you by the Ottoman Turkish empire. I am sorry, speaking as a lebanese, the majority of eastern middle-eastern food is in fact Turkish. While we cannot find the specifics for most, the fact that the Turks controlled the whole area for almost a millenium, made the food mix and have multiple similarities. BU