Armenian
Eetch
Eetch is a tender Armenian bulgur salad steeped in a warm tomato and pepper paste sauce, then folded with fresh herbs, lemon, and olive oil. It is traditionally served at room temperature with crisp lettuce leaves for scooping.
Watch it madeEats With Gasia · 4:12
Ingredients
- Fine bulgur3/4 cup
- Extra-virgin olive oil3 tbsp
- Yellow onion, finely diced1 small
- Tomato paste1 tbsp
- Armenian red pepper paste1 tbsp
- Boiling water1/2 cup
- Ripe tomato, finely diced1 medium
- Scallions, thinly sliced2
- Fresh parsley, finely chopped1/2 cup
- Fresh mint, finely chopped2 tbsp
- Fresh lemon juice2 tbsp
- Aleppo pepper1/2 tsp
- Ground cumin1/4 tsp
- Salt3/4 tsp, or to taste
- Black pepper1/4 tsp
- Romaine or butter lettuce leaves, for serving6 leaves
Method
- Place the fine bulgur in a heatproof bowl and set it aside without rinsing.
- Warm the olive oil in a skillet over medium heat, add the diced onion, and cook for 6 to 8 minutes until soft and translucent but not browned.
- Stir in the tomato paste and Armenian red pepper paste and cook for 2 minutes, pressing them into the oil until fragrant and deep red.
- Add the boiling water, Aleppo pepper, cumin, salt, and black pepper, then stir until the sauce is smooth.
- Pour the hot tomato mixture over the bulgur, stir thoroughly, cover the bowl tightly, and let it stand for 15 minutes until the bulgur is tender and has absorbed the liquid.
- Fluff the bulgur with a fork and let it cool to room temperature.
- Fold in the diced tomato, scallions, parsley, mint, and lemon juice, mixing gently so the herbs stay fresh.
- Taste and adjust with more salt, lemon juice, or Aleppo pepper if needed.
- Serve at room temperature, mounded on a plate with lettuce leaves alongside for scooping.
Common questions
Can I substitute regular bulgur or couscous for fine bulgur in Eetch?
Fine bulgur is best because it softens quickly and stays fluffy. Medium bulgur needs more liquid and a longer rest; couscous turns softer and more pasta-like. If substituting, adjust liquid gradually and check texture before adding the full amount.
How long does Eetch take from start to finish?
Plan on about 30 to 40 minutes total. The onion and paste mixture takes 10 to 12 minutes, the bulgur needs 15 minutes to absorb the liquid, and cooling plus mixing in the herbs adds another 5 to 10 minutes.
What are the most common mistakes when making Eetch?
The biggest mistakes are browning the onion, adding too much liquid, and mixing in the herbs while the bulgur is still hot. Also avoid rinsing the bulgur. Let it cool first so the tomato, parsley, and mint stay fresh.
How should I store Eetch, and how long does it keep?
Store it covered in the refrigerator for up to 3 to 4 days. The herbs will soften over time, so the flavor is freshest on day one. Stir before serving and add a squeeze of lemon or a drizzle of olive oil if it seems dry.
What’s the best way to serve Eetch?
Serve it at room temperature as a mezze, side dish, or light lunch. It pairs well with yogurt, feta, grilled meats, or roasted vegetables. If it’s been chilled, let it sit out briefly so the flavors and texture open up.