Eetch (Armenian Bulgur and Tomato Salad)

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Ingredients for 87 servings

• 1.14 liters olive oil
• 14 1/2 yellow onion, finely chopped
• 14 1/2 green bell pepper, finely chopped
• 430 ml tomato paste
• 215 ml red pepper paste
• 14 1/2 cans tomato sauce, 15 ounces
• 3.43 liters water
• 5.15 liters fine bulgur
• 71 ml kosher salt
• 71 ml Aleppo pepper
• 36 ml ground cumin
• 14 1/2 lemon, juiced
• 3.43 liters chopped flat-leaf parsley
• 58 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.