Eetch (Armenian Bulgur and Tomato Salad)
Fine bulgur soaked up in a spicy tomato and pepper paste base, tossed with parsley, green onion and lemon.
- Prep
- 20 min
- Cook
- 10 min
- Total
- 30 min
- Serves
- 6
Contains: Wheat Worked out from the ingredient list. Check your labels.
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Ingredients
- 420 ml olive oil Buy olive oil on Amazon (opens a new tab)
- 5 1/3 yellow onion, finely chopped Buy yellow onion on Amazon (opens a new tab)
- 5 1/3 green bell pepper, finely chopped Buy green bell pepper on Amazon (opens a new tab)
- 160 ml tomato paste Buy tomato paste on Amazon (opens a new tab)
- 79 ml red pepper paste Buy red pepper paste on Amazon (opens a new tab)
- 5 1/3 cans tomato sauce, 15 ounces Buy tomato sauce on Amazon (opens a new tab)
- 1.26 liters water
- 1.89 liters fine bulgur Buy fine bulgur on Amazon (opens a new tab)
- 26 ml kosher salt Buy kosher salt on Amazon (opens a new tab)
- 26 ml Aleppo pepper Buy aleppo pepper on Amazon (opens a new tab)
- 13 ml ground cumin Buy ground cumin on Amazon (opens a new tab)
- 5 1/3 lemon, juiced Buy lemon on Amazon (opens a new tab)
- 1.26 liters chopped flat-leaf parsley Buy flat-leaf parsley on Amazon (opens a new tab)
- 21 green onions, sliced Buy green onions on Amazon (opens a new tab)
You will need
- Large skillet Shop for Large skillet on Amazon (opens a new tab)
Method
- Heat the oil in the skillet over medium. Cook the onion and pepper 6 to 8 minutes, until soft.
- Stir in the tomato paste and pepper paste and cook 1 minute. Add the tomato sauce and water and bring to a simmer.
- 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.
- Fluff with a fork, then stir in the lemon juice. Cool to room temperature.
- Fold in the parsley and green onions just before serving. Serve with romaine leaves for scooping.
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