EECH | ARMENIAN BULGUR SALAD
Eech is a light, lemony, and easy to make bulgur salad. It’s enjoyed hot or cold, and tastes great either way! Want to add more protein? Try substituting bulgur with quinoa!
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Ingredients:
Vegetable
- 1 onion, finely chopped
- 1 red bell pepper, finely chopped
- 1 jalapeno, finely chopped
- 1 tbsp. dried mint
- ¼ cup olive oil
- 1 can 6 oz. tomato paste
- 1 tbsp. red pepper paste
- 3 cups water
- 2 cups bulgur, #1 or fine
- ¾ tbsp. Salt
- 1 cup lemon juice
- 2 tbsp. pomegranate molasses
Toppings:
- 1 bunch Italian flat leaf parsley, chopped
- 1 cup chopped green onion
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Stock Media provided by Soundbeatproductions / Pond5
Stock Media provided by Sound_background / Pond5
#Kisir #Vegan #VeganRecipe #Bulgur #BulgurSalad #PomegranateMolasses #SaladRecipe #CrackedWheat #Eech #Itch #ArmenianFood #Recipe #AchkiChop #Armenian #MiddleEasternFood
Armenian Potato Salad ????????
1 Medium Bag of yellow potatoes (or your choice)
- Boil and then peel & cut into cubes .
*You can serve it warm or cold.
1/2 cup finely chopped parsley (curly or flat leaf)
3 to 4 green onions chopped
1/4 cup chopped red pepper to add color
1 TB sp Dried Mint or fresh chopped * If u don't have. * Optional
1 TB sp Sumac *Optional
1/2 to 1 TB sp Salt to taste
3 - 4 TB sp fresh lemon juice
1 Tsp. Red pepper flakes or cayenne pepper if u like spices * Optional
1/4 cup Olive oil
Mix & Serve ????
If potatoes are large, add more ingredients if desired.
Eech, Armenian Vegetarian bulghur Salad سلطة الايج الارمنية ،سلطة البرغل
Delicious Armenian Eech salad, vegetarian bulghur salad.. this salad can be eaten worm or cold you can make it little spicy if you like by adding hot peppers, it’s great for summer days as lunch, or side salad at anytime.
To make this you need
1 1/4 of a cup of bulghur fine # 1
2 tablespoons tomato paste
1 tablespoon pepper paste
bunch of parsley
bunch of green onions
2 tomatoes
one medium size onion
3 tablespoon olive oil
1/2 a cup water
1 lemon
mint and hot pepper ???? optional
salt and pepper to taste
Thank you all so much for watching! please don’t Forget to Like and SUBSCRIBE.. Stay healthy stay happy
واحد وربع كوب برغل ناعم رقم واحد
اثنين ملعقة كبيرة معجون طماطة
واحد ملعقة كبيرة معجون الفلفل
باقة بقدونس
باقة بصل أخض
اثنين طماطة
واحد بصل
ثلاث ملاعق كبيرة من زيت الزيتون
١/٢ كوب ماء
ليمون
نعناع
فلفل حار اختياري
ملح وفلفل أسود
High Protein Spicy Turkish Chickpea Salad, Nohut Piyazi
Piyaz, usually a name for a salad with beans in Turkish cuisine, is adopted from the Persian word, (फ़ारसी) meaning onions. This version with the chickpeas is called “Nohut Piyazi”, meaning “Piyaz with Chickpeas”.
One of the best things about Nohut Piyazı is its versatility – you can use a variety of vegetables to suit your taste, and it's easy to adjust the recipe to make it spicier or milder. It's also perfect for a light lunch or dinner, or as a side dish to accompany grilled meats or fish.
Whether you're a vegan looking for new meal ideas or just want to try something new and delicious, you won't want to miss this easy and tasty Turkish dish. Give Nohut Piyazı a try and let me know what you think in the comments!
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☕ Glass Measuring Jug 1 litre:
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???? My favorite (budget) Whetstone for Knife Sharpening:
???? WÜSTHOF CLASSIC IKON 8 Inch Chef’s Knife :
???? SHI BA ZI ZUO Chinese cleaver:
???? Food Safe Black Nitrile Gloves, Box of 100:
???? Flat Kebab Skewers:
???? Square Skewers:
???? Turkish Kebab and Meat Knife 50 cm:
???? Turkish Kebab and Meat Knife 40 cm:
???? Round Mixing Tray Stainless Steel:
Ingredients:
• 250 g chickpeas (soaked overnight and cooked)
• Olive oil, ¼ cup, 50 ml, extra 2 tbsp to fry the chickpeas
• 1 onion, thinly sliced into crescents
• 2 garlic cloves, chopped
• 1 red pepper, thinly sliced
• 2 sun dried tomatoes, finely sliced
• 2 tsp paprika powder
• 1/2 tsp ground cumin
• 1/2 tsp chili / red pepper flakes (pul biber)
• 1 tsp ground sumac
• 2 tbsp freshly squeezed lemon juice
• 1 cup chopped parsley
• 5 - 6 leaves fresh basil
• 2 tsp salt or to taste
Instructions:
1. Soak the chickpeas overnight, drain and cook in simmering water for 1.5 hours until soft
2. Drain and set aside. Alternatively use canned cooked chickpeas
3. In a pan, heat up 2 tbsp oil or olive oil and add the chickpeas.
4. Add 1 tsp salt and 2 tsp paprika, stir and cook for 5 minutes until chickpeas are red and fragrant.
5. Set aside the chickpeas, scrape all the spices from the pan.
6. Chop the onions, garlic, red pepper and the sun dried tomatoes and set aside
7. Heat the olive oil in a pan over medium heat, add the onions and garlic,
8. Stir and cook for 3 - 4 minutes until the onions are slightly soft and the garlics are fragrant
9. Add the chopped red peppers, dried tomatoes and 1/2 tsp salt. Stir and cook for 2 minutes.
10. Turn off the heat, let it cool down and add ½ tsp cumin, ½ tsp chili flakes, 1 tsp sumac
11. Add the mixture over the chickpeas together
12. Mix to combine the spices with the ingredients.
13. Finely chop the parsley and fresh basil and add into the bowl
14. Squeeze 2 tbsp of lemon juice and add into the ingredients.
15. Gently mix the ingredients to combine without bruising the herbs.
16. Serve in a bowl and enjoy with flatbread as a main or serve as a salad / side dish
*Disclosure: Some of the links above are affiliate links. This means that, at zero cost to you, I will earn an affiliate commission if you click through the link and finalize a purchase.
Make This Easy Mediterranean Potato Salad Recipe | Unbelievable Flavor!
Looking for a delicious and easy potato salad recipe? Look no further than this Mediterranean Potato Salad! This recipe is packed with flavor and can be made quickly and easily – perfect for a summer barbecue or picnic!
In this salad, potatoes are combined with tomatoes, olives, red onion, and a variety of spices. You'll love the unique and unbelieveable flavor this potato salad will add to your meal! Whether you're a potato lover or you're just looking for a simple potato salad recipe, this recipe is sure to hit the spot!
Hope you enjoy, friends!
★Printable Recipe★
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EQUIPMENT
Large Pan
INGREDIENTS
1 lb. Baby Medley Potatoes; cut in half
5 oz. Cherry Tomatoes; cut in half
1 Cucumber; diced
¼ Cup Red Onion; finely diced
6 leaves Mediterranean Greens; we used 6 Turnip leaves
1 oz or 7 sprigs of Fresh Parsley; coarsely chopped
2 oz. Pimento Stuffed Olives; cut in half
1 tsp. Chili Flakes
⅓ Cup Extra Virgin Olive Oil
2 oz. or 2 Dills of Cornichon or Kosher Baby Dills Pickles; diced
Juice from 2 Lemons
Salt and Pepper to taste
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★Products Used For This Recipe★
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