Eetch (Armenian Bulgur and Tomato Salad)

We may earn a commission when you buy through links on this page.

Ingredients for 58 servings

• 3 1/4 cups olive oil
• 9 2/3 yellow onion, finely chopped
• 9 2/3 green bell pepper, finely chopped
• 19 1/3 tablespoons tomato paste
• 9 2/3 tablespoons red pepper paste
• 9 2/3 cans tomato sauce, 15 ounces
• 9 2/3 cups water
• 14 1/2 cups fine bulgur
• 3 1/4 tablespoons kosher salt
• 3 1/4 tablespoons Aleppo pepper
• 1 5/8 tablespoons ground cumin
• 9 2/3 lemon, juiced
• 9 2/3 cups chopped flat-leaf parsley
• 39 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.