A vibrant Armenian bulgur salad studded with tomatoes, peppers, herbs, and a bright lemon-pomegranate dressing. This colorful cold dish is a staple of Armenian gatherings, bursting with fresh flavors and satisfying chew.
Nutrition & Info
Allergen Warnings
Equipment Needed
Presentation Guide
Vessel: large platter
Garnishes: mint leaves, lemon wedges
Accompaniments: romaine lettuce leaves, lavash
Instructions
-
1
Pour boiling water over bulgur in a large bowl. Stir in tomato paste and olive oil. Cover tightly and let stand 20 minutes until water is absorbed.
-
2
Fluff the bulgur with a fork, breaking up any clumps. Let cool to room temperature.
-
3
Add diced tomatoes, green pepper, sliced green onions, chopped parsley, and mint to the cooled bulgur.
-
4
Dress with lemon juice, pomegranate molasses, cumin, Aleppo pepper, and salt. Toss thoroughly.
-
5
Taste and adjust seasoning, adding more lemon or pomegranate molasses for desired tang.
-
6
Serve at room temperature or slightly chilled, mounded on a platter lined with lettuce leaves.
Did You Know?
Eetch is sometimes called "the Armenian tabbouleh" but differs in its higher ratio of bulgur to herbs and the essential addition of tomato paste that gives it a distinctive red hue.
Chef's Notes
Equipment Tips
- large mixing bowl
- kettle
- sharp knife
Garnishing
mint leaves, lemon wedges
Accompaniments
romaine lettuce leaves, lavash
The Story Behind Eitch
Eetch is a cornerstone of Armenian communal eating, appearing at every church picnic, potluck, and family gathering. The dish reflects the Armenian love of bulgur wheat, which has been a staple grain in the Armenian highlands for millennia. Unlike Lebanese tabbouleh which is herb-dominant, eetch celebrates the grain itself, using tomato paste to color and flavor the bulgur while fresh herbs and vegetables add brightness. It is one of the most practical Armenian dishes, easily scaling up to feed crowds.
Comments (0)
Log in to leave a comment.
No comments yet. Be the first to share your thoughts!