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.
Ingredients
2 cups fine bulgur
2 cups boiling water
3 tbsp tomato paste
3 tbsp olive oil
1 bunch green onions, sliced
1 bunch flat-leaf parsley, chopped
1/2 cup fresh mint, chopped
2 tomatoes, diced
1 green pepper, diced
Juice of 2 lemons
2 tbsp pomegranate molasses
1 tsp cumin
1 tsp Aleppo pepper
Salt to taste
Instructions
1Pour 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.
2Fluff the bulgur with a fork, breaking up any clumps. Let cool to room temperature.
3Add diced tomatoes, green pepper, sliced green onions, chopped parsley, and mint to the cooled bulgur.
4Dress with lemon juice, pomegranate molasses, cumin, Aleppo pepper, and salt. Toss thoroughly.
5Taste and adjust seasoning, adding more lemon or pomegranate molasses for desired tang.
6Serve 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.