Ingredients
Equipment
Method
Step 1 — Bloom the Bulgur
- Rinse fine bulgur under cold water using a fine mesh strainer. Place in a large bowl and pour boiling water over the bulgur. Stir once, cover, and let sit for 20 minutes until all the water is fully absorbed and the bulgur is soft and fluffy.
Step 2 — Mix Everything Together
- Add tomato paste, salsa, taco seasoning, olive oil, green onion, white onion, bell pepper, and parsley to the bloomed bulgur. If using, add celery and a squeeze of fresh lemon juice. Mix well until fully combined and the bulgur is evenly coated.
Step 3 — Taste and Adjust
- Taste your eech. Add a squeeze of lemon if it needs brightness. Add a pinch more taco seasoning if it needs more depth. Trust your instincts here — this recipe welcomes them.
Step 4 — Serve or Rest
- Serve immediately at room temperature, or cover and refrigerate for a few hours before serving. The flavor deepens considerably as it rests. This dish is best made ahead.
Notes
Make it ahead: Eech gets better as it rests. Make it the morning of or the night before and refrigerate until ready to serve.
Rinse the bulgur: Do not skip this step. Rinsing removes excess starch and gives you a cleaner, fluffier result.
Use fine bulgur (#1): Coarser varieties will not absorb properly with this method. Fine bulgur is essential.
Boiling water: Warm water is not enough. Use fully boiling water for proper bloom.
Salsa: Mary used chunky mild salsa. Chunky gives the dish more texture. Mild keeps it family-friendly. Adjust heat level to your preference.
Lemon: Optional but highly recommended. A squeeze of fresh lemon at the end brightens the entire dish.
Celery: Listed in the original recipe card but not traditional to eech. Fully optional.
Serving: Mary traditionally served this on lettuce boats or inside very flat pita. Both are still the best options.
Storage: Store in an airtight container in the refrigerator for up to 4 days. Does not freeze well.