Eetch (Armenian Bulgur and Tomato Salad)

We may earn a commission when you buy through links on this page. As an Amazon Associate we earn from qualifying purchases.

Ingredients for 90 servings

• 5 cups olive oil
• 15 yellow onion, finely chopped
• 15 green bell pepper, finely chopped
• 1 7/8 cups tomato paste
• 15 tablespoons red pepper paste
• 15 cans tomato sauce, 15 ounces
• 15 cups water
• 23 cups fine bulgur
• 5 tablespoons kosher salt
• 5 tablespoons Aleppo pepper
• 2 1/2 tablespoons ground cumin
• 15 lemon, juiced
• 15 cups chopped flat-leaf parsley
• 60 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.