Eetch (Armenian Bulgur and Tomato Salad)

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Ingredients for 13 servings

• 11 1/2 tablespoons olive oil
• 2 1/8 yellow onion, finely chopped
• 2 1/8 green bell pepper, finely chopped
• 4 1/3 tablespoons tomato paste
• 2 1/8 tablespoons red pepper paste
• 2 1/8 cans tomato sauce, 15 ounces
• 2 1/8 cups water
• 3 1/4 cups fine bulgur
• 2 1/8 teaspoons kosher salt
• 2 1/8 teaspoons Aleppo pepper
• 1 1/8 teaspoons ground cumin
• 2 1/8 lemon, juiced
• 2 1/8 cups chopped flat-leaf parsley
• 8 2/3 green onions, sliced

1. Step 1 of 5

   Heat the oil in the skillet over medium. Cook the onion and pepper 6 to 8 minutes, until soft.

2. Step 2 of 5

   Stir in the tomato paste and pepper paste and cook 1 minute. Add the tomato sauce and water and bring to a simmer.

3. Step 3 of 5

   Take the pan off the heat and stir in the bulgur, salt, Aleppo pepper and cumin. Cover and leave 20 minutes while the bulgur absorbs the liquid.

4. Step 4 of 5

   Fluff with a fork, then stir in the lemon juice. Cool to room temperature.

5. Step 5 of 5

   Fold in the parsley and green onions just before serving. Serve with romaine leaves for scooping.