Eat.Live.Blog.

My ethnic past now well documented, as well as my love for all foods ethnic. So when I moved to New England, and learned that we share a building with an Armenian family, well instantly my thoughts turned to tabouli, hummus and grape leaves! And I was not disappointed.

The one day, a friend and I were at the farmers’ market, and we came across Seta. Seta was selling something called Metch. What? A middle eastern food I have never heard of? How can this be? I had to have it. I was instantly in love.

Fast forward a couple of months, I am speaking with my neighbor and I say “what is that heavenly smell?” (I am always inviting myself to eat their food by the way…) She says “Oh, that’s eetch.” “Eetch?” I say, and peek around the corner. Low and behold, there was a beautiful mound of the delicious Metch which Seta first introduced me to. Angels sang and the sun shined down, and I enjoyed another bowl of Metch (which I now know is also called Eetch).

What is this amazing dish you ask? Well, it is bulgar wheat with lemon, tomato, spices, parsley, and spring onions.

It can be served hot or cold and can be either refreshing or comforting…now that is a food! Wait, what is bulgar you ask?

Well only my very favorite grain ever! It is essentially cracked, dried wheat. You can find it in ethnic grocery stores, or in the grains bins and Whole Foods. Bulgar is super versatile, and can be replaced for any grain in most recipes.

Metch (Eetch Recipe)

Ingredients

• 1 cup uncooked bulgar wheat
• 1/2 vidalia onion (chopped)
• 1 jalapeno – optional (seeded & chopped)
• 1/2 red bell pepper (seeded & chopped)
• 1/2 green bell pepper (seeded & chopped)
• 1/2 cup olive oil
• 8 oz tomato sauce
• 8 oz Water (use the tomato sauce can for 8 oz measure of water)
• 1/2 cup fresh squeezed lemon juice
• 1 tbsp paprika
• Salt & pepper to taste
• 1/2 – 1 cup fresh chopped parsley (according to taste. I like more, so I used 1 cup)
• 1/2 cup chopped scallions

Directions

• Heat olive oil in a medium pan over medium heat
• Add onions and all 3 peppers
• Bring to a simmer and reduce heat
• Allow to simmer, covered, for 30 minutes
• Using a slotted spoon, remove onions and peppers and discard (or use for something else). Make sure to leave as much liquid as possible in the pot
• Add tomato sauce, water and lemon and stir well
• Add paprika and bring mixture to a boil
• Add bulgar wheat
• Cover and remove from heat
• Allow to sit until the liquid disappears, approximately 15 minutes
• Salt and pepper to taste
• Add parsley and scallions and stir well
• Serve as a side dish or salad, hot or cold!