Go Back
Print Recipe

Eetch

A healthy bulgur based Armenian salad!
Prep Time12 minutes
Cook Time20 minutes
Course: Salad
Cuisine: Armenian
Keyword: Armenian, Bulgur, Eetch, Vegan
Servings: 6

Ingredients

  • 3/4 cup Olive Oil
  • 2 medium Onions finely chopped
  • 3 Tablespoons Turkish Red Pepper Paste (I use the sweet)
  • 2 15 oz cans Tomato Sauce
  • 1/2 teaspoon Cayenne Pepper (optional)
  • 1/4 teaspoon Black Pepper
  • 1 cup Parsley chopped
  • 3 Scallions finely sliced
  • Light 1/2 cup Lemon Juice (about 2 Lemons)
  • 1/2 teaspoon Kosher Salt (or to taste)
  • 2 Tablespoons Pomegranate Molasses
  • 2 1//2 cups #1 Fine Bulgur

Instructions

  • In a stock pot, heat the olive oil and add the onion. Saute about 10 minutes until soft.
    Saute Olive Oil and Onion
  • Add the tomato sauce and the red pepper paste. Stir until diluted. Add the cayenne pepper.
    Add tomato Sauce and Red Pepper Paste.
  • Add the black pepper, lemon juice, parsley, scallions, salt, and pomegranate molasses.
    Add the black pepper, lemon juice, parsley, scallions, salt, and pomegranate molasses.
  • Bring to a boil. Boil for 1-2 minutes.
  • Turn the heat off, and immediately add the bulgur. Stir the bulgur in quickly.
  • Immediately cover with a lid and allow to sit for 20 minutes.
  • Open the lid after the 20 minutes is up and check to see if  the bulgur is tender. If it is not, then let it sit covered an additional 5 minutes.
    Cooked eetch (Armenian Bulgur Salad).
  • Refrigerate for several hours or until chilled.
  • Eat with grape leaves or romaine leaves.

Modifications

I chopped the onions, parsley and scallions in the food processor. I have chopped the onion and parsley in the food processor before and they came out fine. The scallions came out a bit longer and stringier than a fine slice, and at first I was concerned, but then I realized that they would probably be fine in the eetch and they were.
Eetch is also good with a heavy garnish of more chopped scallions and parsley. I have removed this from the recipe because this is more chopping and a whole other step. Feel free to add this back if desired.