Eetch (Armenian Bulgur Salad)
The Quirky Foodster Team
Ingredients
- Coarse bulgur — 200 g (1 cup)
- Tomato paste — 3 tbsp
- Red pepper paste (or extra tomato paste) — 1 tbsp
- Boiling water — 250 ml (1 cup)
- Onion, finely diced — 1
- Olive oil — 3 tbsp
- Tomato, finely diced — 1
- Small cucumber, finely diced — 1
- Juice of 1 lemon
- Ground cumin — 1/4 tsp
- Aleppo or mild chili flakes — 1/2 tsp
- Fresh parsley and mint, chopped — handful
- Salt, — to taste
Method
- Place bulgur in a large bowl.
- Whisk tomato paste, pepper paste and boiling water together and pour over the bulgur; cover and let stand for 20-25 minutes until the liquid is absorbed and bulgur is tender.
- Meanwhile, sauté the onion in olive oil until soft and lightly golden; stir in cumin and chili flakes, then cool slightly.
- Fluff the soaked bulgur with a fork and mix in the sautéed onion mixture.
- Fold in diced tomato, cucumber, lemon juice, parsley and mint.
- Season with salt, toss well, and let rest 15 minutes before serving to allow flavours to meld.
Introduction: Eetch is Armenia’s answer to tabbouleh, a bright bulgur salad built on tomato paste and lemon rather than the bulgur-light, parsley-heavy Levantine version.
Cultural Background: Eetch is Armenia’s answer to tabbouleh, a bright bulgur salad built on tomato paste and lemon rather than the bulgur-light, parsley-heavy Levantine version. Traditionally eaten during Lent when meat was avoided, eetch became a staple picnic and gathering dish, valued for its make-ahead nature and deep tomato-and-pepper flavour that intensifies the longer it sits.
Tips: Eetch actually improves after a few hours in the refrigerator, making it an ideal make-ahead dish. Use coarse bulgur rather than fine for the correct chewy texture.
Variations: Add pomegranate seeds on top for a festive, jewel-toned presentation. Some households add finely diced green pepper for extra crunch.
Storage: Keeps refrigerated in an airtight container for up to 4 days.
Reheating: Served cold or at room temperature; no reheating required.
Nutrition: Per serving (of 4): approx. 210 kcal, 5g protein, 9g fat, 30g carbohydrates, 5g fibre.
FAQs:
Q: What’s the difference between eetch and tabbouleh?
A: Eetch uses far more bulgur relative to herbs and is built around tomato and red pepper paste, giving it a deeper red colour and richer, tangier flavour than herb-forward tabbouleh.
Q: Can I make this gluten-free?
A: Swap the bulgur for cooked quinoa for a gluten-free version with a similar texture.
- Coarse bulgur — 200 g (1 cup)
- Tomato paste — 3 tbsp
- Red pepper paste (or extra tomato paste) — 1 tbsp
- Boiling water — 250 ml (1 cup)
- Onion, finely diced — 1
- Olive oil — 3 tbsp
- Tomato, finely diced — 1
- Small cucumber, finely diced — 1
- Juice of 1 lemon
- Ground cumin — 1/4 tsp
- Aleppo or mild chili flakes — 1/2 tsp
- Fresh parsley and mint, chopped — handful
- Salt, — to taste
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