Blog Post,  Recipe

Gluten-Free Eech

Hiiiii!!!!  It’s been so long since I posted a recipe on my blog.  Oopsie!  Instagram & Facebook have become so easy to use as a way to blog, that I quickly got away from posting here.  But I must say, I do miss writing.  The thing is, I share so much on my posts and Instagram stories, that I run out of stuff to write here!  But, I’m going to try more on subjects that are just too long for posts.  But most of all…to share recipes!!!

This recipe I made right after Christmas when a friend of ours brought “the real thing” to Christmas Dinner.  I must admit, I indulged a lot on Christmas day.  Gluten, dairy, sugar….you name it, I had it.  And A LOT of it.  But, it was a holiday and all my favorites were there.  Now, could I have made a choice not to have it?  Absolutely.  But, I made the choice to enjoy the flavors I had missed.  Did I pay for it for about a week after that?  YUP!  I don’t always make choices like that.  Actually, I typically know that it’s just not worth it and don’t even go there.  But in this case, I had been missing all of my favorite yummy Armenian dishes for so long.  And there were multiple dishes brought to my house.  I couldn’t resist!

One of my all time favorite Armenian dishes is Eech.  Basically, it’s a tomato based bulger wheat salad.  Sort of like Tabouli, but with a tomato base and less dry.  I used to buy containers of it at my favorite market in Watertown, called Russo’s.  Oh how I miss my weekly visits to Russo’s.  Now it’s a “special trip” when I go.  My aunt’s make a mean Eech and our friend’s mom, Alice, made this amazing one she brought to Christmas.  I was determined after that night to make a version I could eat.  One that was gluten-free and wouldn’t cause me to feel like poop the next day…or week…LOL!  Alice sent me her recipe and I went from there to tweak what I could.  OMG!  It came out amazing!  Or at least, I thought it did.  I had to make sure and the only way I could was to have an Armenian taste tester who knows what it’s supposed to taste like.  Naturally, I called my cousin, Wendy, who lives a few towns over.  We laughed so hard.  I packaged up some Eetch and we met in a parking lot and made the exchange.  She took it home and immediately called me to let me know it was a success!  Now…that was January.  You’d think I’d have this recipe up by now.  Nope.  I went to make it for Easter and I never wrote the recipe down!  So, I managed to make it yummy again and made sure I noted it all for this recipe.  It was a big hit at Easter and most people said they wouldn’t even know the difference….YAY!!!

I hope you give it a try!!!


Print Recipe
Gluten-Free Eech
Gluten-Free Eech
Course Side Dish
Servings
Ingredients
Course Side Dish
Servings
Ingredients
Gluten-Free Eech
Instructions
  1. In a large pot with a cover, saute the onions in the olive oil until soft.
  2. Add sea salt, pepper, full can of crushed tomatoes, quinoa, and water.
  3. Bring to a boil, then reduce to simmer and cover. Cooking time will be between 20-25 minutes, depending on your heat. Mix periodically and check at 20 minutes. There will still be a little liquid left. That will thicken as it cools.
  4. Transfer to a bowl to let cool to room temperature. If you're in a rush, you can put in the fridge to cool.
  5. Once cooled, add the lemon juice, red peppers, parsely and scallions.
  6. This will keep in the fridge for up to a week. Great to make the night before to let the flavors sit.
  7. Enjoy!!
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